(Sparkling wine-flavoured quails - Authentic Italian recipes)

12 quails
12 unsmoked bacon rashers
1 400 g (14 oz) can cherry tomatoes with half of its juice
6 tablespoons dried chives
1 leek, thinly sliced
1 truffle, thinly sliced
3 glasses of sparkling wine
20 tablespoons olive oil
Salt
Chilli

Time:
preparation: 15 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Prepare quails. If they are not bought oven-ready, you have to pluck, draw, clean and singe them. Put a pinch of salt (and chilli powder, if desired) in the stomach cavity of every fowl. Wrap every quail in a bacon rasher, securing it with kitchen string or a tooth-pick.
Put olive oil and quails in a large saucepan and brown the fowls all over. Add the glasses of sparkling wine and let it evaporate over a medium heat. Pour in cherry tomatoes with half of their juice; stir in dried chives, leek and truffle. Season with salt. Bring to the boil and cook without cover over a medium heat for 15-20 minutes or until the sauce thickens. Serve hot.