Roasted quails wrapped in pancetta e
recipe for Roasted quails wrapped in pancetta e lardo
has been reproduced courtesy of Natoora
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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.
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
Extra virgin olive oil
250gr sliced pancetta e lardo
2 stalks of celery
250ml red wine
to make Roasted quails wrapped in pancetta e
heat the oven to 200°C.
chop some sage, rosemary, thyme, 1 garlic clove, salt
and pepper and rub over the insides and outsides of
the birds with the chopped pancetta e lardo.
a sage leaf on the birds breast, then wrap the
quail in a slice of pancetta e lardo.
together with some kitchen string.
chop the carrots, onions and celery.
the olive oil in a pan, and sear the quails on all
sides, together with the vegertables and the remaining
garlic clove, crushed.
with more sage, rosemary and some salt, then add the
wine and let evaporate for a few minutes.
everything into a roasting dish in the oven. Cook
for about 15 - 20 minutes.
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.
the quails with some rice and the gravy.
with permission of Natoora