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Quails served with Grappa (Quaglie All’uva)
4 quails (approx. 600g)
8 slices of pancetta
200g goat's cheese
4 tbsp flat leaf parsley (finely chopped)
2 tbsp fresh chives (finely chopped)
70g white grapes
70g black grapes
2 shots of Grappa (approx. 40ml)
1/2 glass of dry white wine
50g salted butter
5 tbsp Italian olive oil
Ciabatta bread
Salt and pepper to taste
1. In a bowl, mix with a fork, the goat's cheese with the parsley and chives and season with salt and pepper. Using a teaspoon stuff the quails with the cheese mixture. Roll 2 slices of pancetta around each quail and hold in place using some cooking string.
2. In a large frying pan, place in the butter and olive oil and gently shallow fry the quails for approx. 2 minutes or until golden. Add in the Grappa, flame and turn the quails allowing the flavours to become absorbed in the meat. Add in the wine cover with a lid and allow to cook for approx. 15 minutes. Remove the lid, place in the grapes and cook for a further 10 minutes.
3. Place some toasted ciabatta bread in the middle of a plate. Put one quail on top and pour some of the grapes around it.
