(Sparkling wine-flavoured quails - Traditional recipe)

Time: preparation: 15 minutes ........ cooking: 30 minutes 12 quails 12 unsmoked bacon rashers 1 400 g (14 oz) can cherry tomatoes with       half of its juice 6 tablespoons dried chives 1 leek, thinly sliced 1 truffle, thinly sliced 3 glasses of sparkling wine 20 tablespoons olive oil Salt Chilli easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare quails. If they are not bought oven-ready, you have to pluck, draw, clean and singe them. Put a pinch of salt (and chilli powder, if desired) in the stomach cavity of every fowl. Wrap every quail in a bacon rasher, securing it with kitchen string or a tooth-pick.
Put olive oil and quails in a large saucepan and brown the fowls all over. Add the glasses of sparkling wine and let it evaporate over a medium heat. Pour in cherry tomatoes with half of their juice; stir in dried chives, leek and truffle. Season with salt. Bring to the boil and cook without cover over a medium heat for 15-20 minutes or until the sauce thickens. Serve hot.

What's the right wine?
Our suggestion is: Italian Prosecco (a sparkling wine).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".