A Quail Saltimbocca We're Still Salivating Over

Quail can be a tasty but tiny bird, and Tony Quartaro of Chicago's Formento’s adds a couple extra layers of fat and flavor to his take on the winter-friendly game dish. For his quail “saltimbocca," he lightly pounds two whole quails before rubbing them with a classic sage paste. They are then wrapped in prosciutto and a layer of caul fat to seal everything in, before being poached and...