Gather Round

Panzano chef Elise Wiggins prepares an at-home Italian feast.

Quaglia Arrosti Cicheti (Mini Quail Brochettes)

(Makes 24)

Semi-boneless quail means the entire body cavity is boneless, and only the leg and wing bones remain.

Quail

• 6 semi-boneless quail
• 2 tablespoons kosher salt
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme, chopped
• 24 pancetta slices, cut into 6-inch strips

Cut quail into quarters, then cut off wings and remove leg bones so each portion is boneless. Mix pieces of quail with salt, oil, and thyme. Form each piece into a bundle. Wrap with pancetta. Stick with a plain wooden toothpick.

Heat oven to 350°. Pan-sear quail first to crisp the pancetta, then place in the oven on a middle rack for 15 to 20 minutes, or until pancetta is fully crispy and quail is cooked.

Sweet-and-Sour Pine Nut Sauce

• ½ cup toasted pine nuts
• ¾ cup honey
• ¼ cup sherry vinegar
• 1 tablespoon tomato paste

Combine sauce ingredients together. Place a bowl of the sweet-and-sour sauce on a serving platter and surround with quail bites.