Quaglie Al Forno
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- Casserole
- 8 Quails, about 4 oz apiece
- Salt
- 8 sl Blanched bacon (or Italian-style pancetta)
- 3 Fresh or dried sage leaves
- 1/3 c Dry white wine
- 3 tb Butter
- Freshly ground black pepper
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.
Plating
Cookware for this recipe
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Casserole pot