Quaglie in Tegame (Pan-Roasted Quail)
For six persons

12 quail, preferably fresh
12 thin slices pancetta
12 fresh or dried sage leaves
3 tablespoons butter
2 tablespoons vegetable oil
Salt
Black pepper in a grinder
1/2 cup dry white wine

Recipe from Marcella Hazan's Italian Kitchen (p199). See photos for details. It's fairly easy - requires about 90 minutes total cook and prep time.
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