Quail with Pancetta and Rosemary

Ingredients

• 4 quails 4 quails
• 8 slices of pancetta 8 slices of pancetta
• 4 sprigs of fresh rosemary 4 sprigs of fresh rosemary
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 34g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together the olive oil, minced garlic, salt, and pepper.
3. 3.
   Rub the quails with the olive oil mixture, ensuring they are well coated.
4. 4.
   Place a sprig of rosemary inside each quail cavity.
5. 5.
   Wrap each quail with 2 slices of pancetta, securing them with toothpicks if needed.
6. 6.
   Place the wrapped quails on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the quail is cooked through and the pancetta is crispy.
7. 7.
   Remove the toothpicks before serving.
8. 8.
   Serve the quail with your choice of side dishes and enjoy!

Treat your ingredients with care...

• Pancetta — Make sure to choose a high-quality pancetta with a good balance of fat and meat. This will ensure that it crisps up nicely during roasting and adds a delicious flavor to the quail.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of white wine to the quail before roasting.
• If you can't find quail, you can substitute it with Cornish game hen or small chicken breasts.
• Make sure to let the quail rest for a few minutes after roasting to allow the juices to redistribute and ensure maximum tenderness.
• Serve the quail with a drizzle of balsamic glaze for a touch of sweetness and acidity.
• If you prefer a crispier pancetta, you can broil the quail for a couple of minutes at the end of the cooking time.

Serving advice

Serve the Quail with Pancetta and Rosemary as a main course accompanied by roasted potatoes and a fresh green salad. The tender quail and crispy pancetta pair perfectly with the creamy potatoes and the refreshing salad, creating a well-balanced and satisfying meal.

Presentation advice

Arrange the quail on a platter, garnished with fresh rosemary sprigs for an elegant touch. The golden-brown pancetta adds visual appeal, and you can drizzle a bit of olive oil over the dish for a glossy finish. Serve with confidence and let the flavors speak for themselves.