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Roasted quails wrapped in pancetta e lardo

natooraThis recipe for Roasted quails wrapped in pancetta e lardo has been reproduced courtesy of Natoora - www.natoora.co.uk

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Roasted quails wrapped in pancetta e lardoPancetta e lardo is a variation of the classic rolled Pancetta. It's the same part of the pork belly, but left with a thicker layer of lard to it. Sumptuously rich in flavour and beautifully aromatic, it's cured just to the right point, making it not too dry or too soft.

Ingredients for Roasted quails wrapped in pancetta e lardo

2 garlic cloves
Handful of sage
1 sprig of rosemary
1 sprig of thyme
Salt and pepper
200ml beef stock
2 Carrots
1 onion
Extra virgin olive oil
250gr sliced pancetta e lardo
8 quails
2 stalks of celery
250ml red wine

How to make Roasted quails wrapped in pancetta e lardo

  • Pre heat the oven to 200°C.
  • Finely chop some sage, rosemary, thyme, 1 garlic clove, salt and pepper and rub over the insides and outsides of your quails.
  • Stuff the birds with the chopped pancetta e lardo.
  • Put a sage leaf on the bird’s breast, then wrap the quail in a slice of pancetta e lardo.
  • Tie together with some kitchen string.
  • Roughly chop the carrots, onions and celery.
  • Heat the olive oil in a pan, and sear the quails on all sides, together with the vegertables and the remaining garlic clove, crushed.
  • Season with more sage, rosemary and some salt, then add the wine and let evaporate for a few minutes.
  • Transfer everything into a roasting dish in the oven. Cook for about 15 - 20 minutes.
  • Keep the quails warm on the side (and remove the string), add the stock to the roasting juices and vegetables and cook for 10 minutes, then sieve and strain. Add some flour to thicken if necessary. Check the seasoning.
  • Serve the quails with some rice and the gravy.

Serves 4

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Published with permission of Natoora

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