Roast quails with sage and potatoes

Ingredients

For 1 serving

• Quail2
• Fresh sageto taste
• White wine40 ml
• Potatoes150 g
• Mixed salad greens80 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: sulphites

In season: September – December

Method

1. Preheat a conventional oven to 200 °C. Rinse the quails, pat them dry inside and out with kitchen paper and singe off any remaining feathers over a flame.
2. Season them inside and out with salt and black pepper, put a few fresh sage leaves in the cavity and more on the breast, tying the legs with kitchen string so they keep their shape; rub with half the oil.
3. Peel the potatoes, cut them into wedges and season with a pinch of salt; arrange them in a roasting tin with the quails in the middle.
4. Roast for 15 minutes, then pour the white wine into the bottom of the tin and roast for another 20 minutes, until the quails are well browned and their juices run clear when pierced in the thigh, and the potatoes are crisp.
5. Meanwhile wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt; serve it with the quails, potatoes and pan juices.