Quail on a skewer

Quail on a skewer

Quaglie allo spiedo

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
8 meaty quail
10 pieces country white bread, about 4cm square and 1cm thick
10 thin slices pancetta, the same shape as the bread squares

Basting liquid

Quantity Ingredient
4 tablespoons olive oil
1 lemon, juiced
1 tablespoon flat-leaf parsley, finely chopped
2 tablespoons dry marsala
1 teaspoon honey
1 garlic clove, very finely chopped
salt
pepper

Method

  1. Preheat the oven to 250°C. Clean the quail and remove and discard the livers if necessary. Roast the birds for 15 minutes. Remove from the oven and thread them on 2 long skewers, alternating them with the bread and pancetta.
  2. Mix together all the ingredients for the basting liquid, adding lots of salt and pepper. Cook the quail over a wood-fired or charcoal grill for 10–15 minutes, basting their breasts regularly with the liquid and turning the skewers often to prevent the quail burning. When they are golden brown, serve with the bread croûtes, which will have collected some of the juices from the birds, and with polenta.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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