Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 boneless -- (sleeve boned)

  3. -- quail, if available

  4. if not -- leave bone in

  5. 8 tablespoons honey

  6. 1 cup olive oil -- plus

  7. 4 tablespoons olive oil

  8. 1/4 cup balsamic vinegar

  9. 2 tablespoons freshly-ground black pepper

  10. 2 russet potatoes -- peeled, and sliced into 1/2" cubes

  11. 1/2 cup gaeta olives -- drained of juice

  12. 1 fennel bulb -- trimmed of stalk

  13. and julienned

  14. 3 garlic cloves -- thinly sliced

  15. 8 ounces cinzano rosso

  16. 2 ounces sweet butter

  17. salt -- to taste

  18. freshly-ground black pepper -- to taste

Instructions Jump to Ingredients ↑

  1. Prepare one day ahead: Wash and pat dry quail. Combine honey, 1 cup olive oil, balsamic vinegar and fresh black pepper in a large mixing bowl until well mixed. Toss quail in and mix until well coated. Allow to marinate overnight in refrigerator or for 2 hours at room temperature.

  2. Light barbecue or preheat broiler.

  3. In a 12- to 14-inch sauté pan, heat 4 tablespoons olive oil over medium-high heat. Drain potato cubes and shake dry. Add potatoes to hot oil and sauté until light brown, stirring constantly (about 4 to 5 minutes). Add olives, fennel and garlic and continue cooking 4 to 5 minutes until fennel is softened but still firm. Add Cinzano, flame and boil 2 minutes until reduced by half. Remove from heat and add butter. Set aside.

  4. Season quail with salt and pepper. Cook quail on barbecue or under broiler until medium, watching carefully not to burn the skin (about 3 minutes on each side, depending on heat source).

  5. Bring potato mixture to a boil and stir until butter is incorporated yet vegetables are very moist.

  6. Place quail in center of warm serving plates, pour potato mixture over and serve immediately.

  7. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5618)


Send feedback