Two boneless quail per person (defrosted), 400g of chestnuts, two tins of paté or terrine, fresh parsley (chopped), 200g of freshly-made breadcrumbs, 12 rashers of bacon, two packets of cubed pancetta dolce (try Fiorucci).
Prepare the chestnuts a day before you need them. They must be soaked in water for 12 hours to soften them. Drain them and stir in the breadcrumbs, paté or terrine, pancetta dolce and parsley. Mix them together thoroughly, seasoning with salt and pepper. Stuff the quail and wrap each one in a rasher of bacon, fastening them with a toothpick. Place them in a roasting-tin, adding a little water, salt and pepper. Cover the tin with foil and roast them for 45 minutes in a medium to high oven. Remove the foil, turn down the heat a little, and roast them for a further 10 minutes or until they are golden.