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1
Preheat the oven to 350 degrees F.
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2
Rub each potato with 1/2 teaspoon of the olive oil, and season lightly with salt and black pepper.
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3
Place on a heavy baking sheet and bake until very tender, about 1 1/2 hours.
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4
Remove from the oven and let sit until cool enough to handle.
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5
Cut the potatoes in half lengthwise.
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6
With a melon baller or small spoon, scoop out the pulp into a large mixing bowl, leaving a thin potato border along the skin.
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7
Place the potato shells on a baking sheet and reserve the potato flesh for another use.
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8
Salt and pepper the quails inside and out, and place 1 sage leaf inside each.
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9
Wrap each quail in prosciutto.
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10
In a large ovenproof saute or braising pan, heat the remaining 1/4 cup of olive oil and melt the 2 tablespoons of butter over medium-high heat.
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11
Add the wrapped quail and cook until browned on all sides, 6 to 7 minutes.
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12
Remove the quail from the pan.
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13
Add 1/2 cup of the white wine, brandy, 4 sage leaves, and 1 tablespoon of rosemary and bring to a boil, stirring to deglaze the pan.
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14
Cook until the liquid is slightly reduced, about 2 minutes.
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15
Return the quail to the pan and cover tightly.
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16
Roast until the quail are cooked through and the leg meat is just pink, 10 minutes, basting once.
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17
Remove from the oven.
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18
Place 1 quail into 4 potato halves and cover with the remaining potato halves and place in a gratin dish.
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19
Deglaze the saute pan that held the quail with white wine over medium-high heat and, stirring, cook until the pan juices are reduced by half.
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20
Remove from the heat and pour over the potatoes.
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21
Return to the oven to bake until hot, about 5 to 8 minutes.
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22
In a large skillet heat the bacon fat over medium-high heat.
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23
Add the onions and garlic and cook, stirring, for 2 minutes.
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24
Add the livers, mushrooms, the parsley, capers, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper, stirring to break up into small pieces.
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25
Cook until the mushroom liquor has almost all evaporated and the livers are almost no longer pink.
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26
Add the reduced pan juices and the remaining 2 tablespoons of butter and stir to combine.
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27
Remove from the heat and adjust the seasoning, to taste.
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28
Remove the quail from the oven.
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29
Place 1 quail-stuffed potato on each of 4 plates.
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30
Serve with Grilled Radicchio, top with the sauce and garnish with bunches of black grapes and chopped parsley.
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31
Preheat a grill.
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32
Drizzle the radicchio with olive oil and season with salt and pepper.
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33
Place on the grill and grill under tender, about 8 minutes, turning often to cook evenly.
