RCP: Quaglie al Forno con Uva Bianca

This recipe was given to me by the Tuscan chef Guiseppina Pizzolato. It was passed down to her through generations of mothers and is very old. I love its simplicity and wonderful flavors.

Roasted Quail with White Grapes

8 semi-boneless Quail
8 slices of Pancetta
10 - 20 leaves of Sage, finely chopped
4 cloves of Garlic, finely chopped
1 tsp. Salt
Freshly ground Black Pepper
1 bunch of White Grapes, halved
1 small pinch Cinnamon
3 Tbsp. EVOO

Preheat oven to 400*.

Mix the sage, garlic, salt and pepper. Use half of this mixture to stuff inside the quail cavities and reserve the other half.

Wrap the pancetta around the quail and secure with a toothpick.

Sprinkle the reserved stuffing in the bottom of a square baking dish and arrange the quail on top, facing up.

Drizzle the EVOO over the quail and give them a very light dusting of cinnamon (just enough to be fragrant).

Drop the grape halves into the dish around the quail.

Roast in a 400* oven for 30 to 40 minutes.

Serve with the accumulated juice with polenta or your other favorite side. Be sure and have some good, crusty bread ready for the juices!

rwj

[Jenise]

This recipe was given to me by the Tuscan chef Guiseppina Pizzolato. It was passed down to her through generations of mothers and is very old. I love its simplicity and wonderful flavors.

Roasted Quail with White Grapes

8 semi-boneless Quail
8 slices of Pancetta
10 - 20 leaves of Sage, finely chopped
4 cloves of Garlic, finely chopped
1 tsp. Salt
Freshly ground Black Pepper
1 bunch of White Grapes, halved
1 small pinch Cinnamon
3 Tbsp. EVOO

Preheat oven to 400*.

Mix the sage, garlic, salt and pepper. Use half of this mixture to stuff inside the quail cavities and reserve the other half.

Wrap the pancetta around the quail and secure with a toothpick.

Sprinkle the reserved stuffing in the bottom of a square baking dish and arrange the quail on top, facing up.

Drizzle the EVOO over the quail and give them a very light dusting of cinnamon (just enough to be fragrant).

Drop the grape halves into the dish around the quail.

Roast in a 400* oven for 30 to 40 minutes.

Serve with the accumulated juice with polenta or your other favorite side. Be sure and have some good, crusty bread ready for the juices!

rwj

Oh, does that sound good! I can get nice quail in Canada, I should try this. Not something most of us do at home often, no? I think the last time I did quail it was a classic Spanish dish--the quail are wrapped in grape leaves and broiled, after a brief marinade. Quite delicious and attractive.

This reminds me of the dish served in the famous gourmet dinner scene in Alfred Hitchcock's Frenzy.

-Paul W.