Quail Sinatra Style

Quail Sinatra Style
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Recipe for Quail Sinatra Style. This Italian recipe is from the Sopranos Family Cookbook, in case you should ever like to dine like your favorite television characters.


  • 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


  1. Preheat the oven to 375°F.
  2. 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.
  3. 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.