Ingredients for 2 people:2 average sized quail (gutted, washed and dried)4 slices pancetta2 cloves of garlic4 sage leaves4 tbsp Extra Virgin Olive Oil salt pepper
Season the quail inside with salt and pepper. Wrap 2 slices of pancetta around each quail and secure with a toothpick. Put them in a baking tray with the cloves of garlic “in camicia” (literally “with their shirts on”, unpeeled and slightly squashed with the palm of your hand) and sage. Season with salt, pepper and 4 spoonfuls of olive oil. Cook in a preheated oven, at 220 °C, for roughly 35 minutes (turning them over and basting them once or twice). When cooked, place the quail on a plate and remove the toothpicks, then serve immediately.