I just made this recipe up: I had some quail so seasoned them and wrapped them in pancetta into which I tucked a few fresh sage leaves. I drizzled over some olive oil, chucked in some white wine and roasted them. I roasted the tomatoes separately, having topped them with herbs and balsamic vinegar. If I'd had some grapes, I'd have tossed them through the warm oil from the quail at the last minute and served them as a garnish, with pinenuts. I'll remember to get some next time!
Tasty, tasty. What a cook.
ReplyDeleteIf I am every in Sicily, I will be inviting myself to dinner. Will you freeze some of this,or is SOMEONE coming to dinner. I hope it is the latter.
ReplyDeleteI've never tried quail; it sounds very glamorous. Please don't tell me it tastes like chicken!
ReplyDeleteThanks, Steve. MM, you'll be very welcome. No, I was just experimenting! Liz, I used to cook quail a lot in the UK but then we had the bird flu scare here so I didn't any more - though I'm rather fatalistic about such stuff. Anyway, then I thought, "What the hell?" I don't think it's like chicken - if anything, the taste is a little stronger so seasonings are important.
ReplyDeleteExcellent food WCLC, as always. I'll be coming to dinner too next time I'm in Sicily.
ReplyDeleteYum, yum
ReplyDeleteYou'll be welcome, jmb. Glad you like it again, Chris!
ReplyDeleteAnd I bet it turned out great, too!
ReplyDeleteLee. it was!
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