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1
Wash the quail inside and out under cold running water, then pat thoroughly dry with kitchen towels.
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2
Choose a saute pan that can contain all the quail in one layer.
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3
Put in the oil and turn on the heat to medium high.
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4
When the oil is hot, add the quail.
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5
Brown the birds on all sides, then remove them from the pan.
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6
Leave the heat turned on.
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7
Add the chopped onion, celery, carrot, sage, and rosemary, and cook for a minute or two, stirring frequently.
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8
When the vegetables have become lightly colored, return the quail to the pan, adding salt and pepper.
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9
Turn the birds over a few times, and after 2 or 3 minutes, add the wine.
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10
Let the wine bubble for a minute or less, then turn the heat down to medium low and put a lid on the pan.
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11
When the quail have cooked for 20 minutes, add the cut-up tomato; turn the birds over two or three times; put the lid on the pan, setting it slightly ajar; and cook until the quail meat comes easily off the bone, another 25 minutes or so.
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12
Check the pan from time to time, and whenever you find that the cooking juices are drying up, add 2 to 3 tablespoons of water.
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13
Using a slotted spoon, remove the quail from the pan, and as soon as they are cool enough for you to handle, remove the skin and take the meat off the bone.
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14
Look out for and pick out any tiny bones.
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15
Return the meat to the pan, and turn it in the pan juices for a minute or two over low heat.
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16
Toss the pasta with the entire contents of the pan, adding freshly grated Parmigiano-Reggiano cheese.
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17
Presentation note: If you leave the tiny quail drumstricks with the bone in and hold them back when tossing the pasta, you can place them decoratively over each individual plate of pasta.
