Quail Sinatra-Style

Serves 4 to 6

8 fresh or thawed frozen quail
8 ounces Italian-style fennel pork sausages
2 tablespoons very finely chopped sun-dried tomatoes
1 cup dry white wine
1 tablespoon chopped fresh rosemary
1 garlic clove, minced
Salt and freshly ground pepper
Chopped fresh flat-leaf parsley

Preheat the oven to 375°F.

Rinse the quail and pat them dry. Tuck the wing tips under the backs.

Remove the sausage meat from the casing. Mix the sausage meat with the sun-dried tomatoes. Put some meat mixture inside each quail. With kitchen twine, tie the legs together.

Put the quail in a covered flameproof casserole large enough to hold them in a single layer. Add the wine, rosemary, garlic, and salt and pepper to taste. Cover and bake for 1 hour.

Uncover and cook, basting two or three times, for 30 to 40 minutes longer, or until the quail is very tender and browned. Transfer the quail to a serving platter. Cover and keep warm.

Place the casserole on top of the stove and bring the liquid to a simmer over medium heat. Cook until thickened and reduced to a glaze. Spoon the sauce over the quail. Sprinkle with parsley and serve immediately.

Credits: From The Sopranos[sm] Family Cookbook as compiled by Artie Bucco; Written by Allen Rucker; Recipes by Michele Scicolone