Bacon-wrapped quail — cooking the quail the Italian way
With this bacon-wrapped quail, I am back to my family’s recipes! If I think of my childhood, Sunday lunches were often built around a classic pan-roasted chicken; but when my mom wanted to make me really happy, the secondo was a plate of roasted quails.
Quail meat is low in fat, so you need to be careful cooking it, or you will get a dry, almost not edible, final result. The most common way to taking care of these birds’ meat is to pair it with a fatty ingredient. That’s why my mom used to:
- wrap the quail in bacon strips
- stuff the inside with a piece of sausage.
My version is slightly revisited, because:
- I use the guanciale instead of the sausage (but, honestly… I cannot chose which filling is the best)
- I add some mediterranean ingredients (taggiasca olives and cherry tomatoes), which I believe make this a perfect roast quail, the Italian way!
If you have your ingredients ready… let’s start cooking your bacon-wrapped quail. Hope you will love them as much as my wife did 🙂
For the detailed step-by-step instructions, visit:
Buon appetito!
Originally published at https://www.eatalianwithroberto.com on April 18, 2021.
