Serves: 4
Total Calories: 127
1 In a large skillet with a tight-fitting lid, cook the onion and pancetta in the olive oil over medium heat until the onion is golden, about 10 minutes. Push the ingredients to the sides of the pan.
2 Rinse the quail inside and out and pat them thoroughly dry. Look them over for any pinfeathers and remove them. Add the quail to the pan and brown them on all sides, about 15 minutes. Sprinkle with the rosemary, and salt and pepper to taste.
3 In a small bowl, stir together the tomato paste and wine. Pour the mixture over the quail and stir well. Reduce the heat to low. Cover and cook, turning the quail occasionally, about 50 minutes or until they are very tender when pierced with a fork. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Quail with Tomatoes and Rosemary recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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