Quaglie Al Forno
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 8 Quails, about 4 oz apiece
- Freshly ground black pepper
- 8 sl Blanched bacon
- 3 tb Butter
- 1/3 c Dry white wine
- 3 Fresh or dried sage leaves
- Salt (or Italian-style pancetta)
- Casserole
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- 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
Plating
Cookware for this recipe
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Casserole pot