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Recipe: Quaglie Al Forno
Similar Categories: Quaglie, Forno
Quaglie Al Forno
Yield: 4 Servings
8 Quails, about 4 oz apiece
8 sl Blanched bacon
-(or Italian-style pancetta)
3 tb Butter
3 Fresh or dried sage leaves
Salt
Freshly ground black pepper
1/3 c Dry white wine
PREHEAT OVEN TO 400F. Rinse quails and pat them dry with paper towels. Lay
a round of pancetta over breast and thighs of each bird and tie securely
with string. Melt butter in an oven-proof casserole just large enough to
hold quails. Add sage leaves and quails. Brown them over medium heat 3-to-4
minutes on each side. Sprinkle with salt and pepper, and pour on the wine.
Set casserole in oven and bake 20-to-25 minutes, until tender, turning
quails once after 10 minutes. Remove strings and serve in a heated dish.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Yield: 4 Servings
8 Quails, about 4 oz apiece
8 sl Blanched bacon
-(or Italian-style pancetta)
3 tb Butter
3 Fresh or dried sage leaves
Salt
Freshly ground black pepper
1/3 c Dry white wine
PREHEAT OVEN TO 400F. Rinse quails and pat them dry with paper towels. Lay
a round of pancetta over breast and thighs of each bird and tie securely
with string. Melt butter in an oven-proof casserole just large enough to
hold quails. Add sage leaves and quails. Brown them over medium heat 3-to-4
minutes on each side. Sprinkle with salt and pepper, and pour on the wine.
Set casserole in oven and bake 20-to-25 minutes, until tender, turning
quails once after 10 minutes. Remove strings and serve in a heated dish.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
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