Quaglia arrosto con salsicce from Twelve: A Tuscan Cookbook by Tessa Kiros
This dish, consisting of a couple of quails served on soft potato cakes with the pan juices spooned over, looks and tastes quite splendid.
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Ingredients
- 8 free-range quail, cleaned, and insides removed
- 4 Italian sausages, about 80 g (3 oz) each, skinned and crumbled
- 8 garlic cloves, peeled
- about 12 sage leaves
- 7 tablespoons olive oil
- 125 ml (½ cup) white wine
- 250 ml (1 cup) vegetable stock
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