Grilled Quail basted with Vino Cotto and served with a rocket and grape salad
This a perfect summer dish. Quail meat is tender and succulent and goes wells with this refreshing grape and rocket salad. Just so easy to cook on the grill, 10 minutes and dinner is ready.
½ cup Vino Cotto Original or Fig
½ garlic clove, finely chopped
8 quails, split in half and flattened or semi-deboned by butcher
1 bag baby rocket, washed
200gm seedless red grapes, washed and cut in half
¼ cup extra virgin olive oil
120g Parmigiano Reggiano, thinly shaved
2 tbsp thyme, coarsely chopped
1 lemon ring, finely grated
½ juice of a lemon
In a small heavy based saucepan, pour the Vino Cotto, 2 tbsp water and garlic. Stir over a low heat until slightly reduce, approx 3-5 minutes. Season to taste and set aside to cool. Careful not to over reduce the syrup as it will burn.
On a medium heat BBQ grill or a preheated char-grill pan, place the quails skin-side down. Cook until golden approx 3 minutes.
Turn quails over, reduce heat to low and baste the quails with the vino cotto glaze. Cook for 5 minutes.
Place cooked quails on a plate and rest for 5 minutes. Keep warm.
In a large salad bowl, add the baby rocket, grapes, oil, thyme, lemon rind and juice. Mix to combine. Add in the cheese and gently toss. Season to taste. Toss gently.
To serve, place salad on plates and top with warm quails.