Name: Quaglia alla Maniera di Todi (Quail in the Todi Style)
Yield: Serves 2
Cuisine: Umbrian
Ingredients: 2 plump quails or wood pigeons, cleaned, rinsed, dried and ready to cook; 9 fresh sage leaves; 4 slices farmhouse bread, such as ciabatta, toasted, to serve; sea salt and ground black pepper; 2 slices prosciutto; 60 ml/4 tbsp olive oil; 500 ml/17 fl oz/2 ¼ cups dry red wine; 2 garlic cloves, peeled and left whole; ½ onion, sliced; 115 g/4 oz pancetta, cubed; 15 ml/1 tbsp capers, rinsed and roughly chopped; 45 ml/3 tbsp pitted black olives, roughly chopped

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a traditional Umbrian way of cooking quail, which works well with small pheasant or other small game birds too, particularly wood pigeon. One of the most famous hunting regions of Italy, Umbria is home to many wild animals, and game has long played a crucial role in traditional Umbrian cuisine. Todi is a very pretty town in the province of the regional capital Perugia. It sits perched on a tall, two-crested hill overlooking the east bank of the river Tiber.