Roast quail
Italian quail, stuffed with pancetta, sage, and rosemary, were seized, then roasted in the oven, and deglazed with white wine.
A dish suitable for every season, perfect for enjoyable gatherings.
Ingredients and directions
- Prep time20 min
- Cook time30 min
- Total50 min
- DifficultyMedium
- CostBudget
- Cooking methodfour
- Estimated cost$10.89 $2.72 / serving Estimated price; varies by store.
- Gluten-free
Ingredients
people
- $10.06
- $0.27
- $0.03
- $0.16
- $0.37
Prices from US supermarkets.
Directions
- Preheat the oven to 200 °C. Lightly season the inside of the quail with salt and pepper.
- Tie each slice of pancetta with a sprig of rosemary and a sage leaf, then tie securely. ≈ 3 min
- Heat the quail on all sides in a little oil in a baking dish.
- Pourer with white wine, let it evaporate halfway, then bake for 20-25 minutes, basting occasionally.
- Remove the string and serve with the cooking liquid. ≈ 2 min
The bill
Roast quail
- 200 g of thinly sliced pancetta$10.06
- black pepper$0.27
- salt$0.03
- neutral oil$0.16
- 1/2 glass of white wine$0.37
Total$10.89
that's $2.72 per person
Estimated price; varies by store.
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