1 Picture
Ingredients
- 8 semi-boneless quail
- 2 tbsp honey
- 3/4 cup plus 4 tbsp extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp freshly ground black pepper
- 2 russet potatoes, peeled, cut into 1/2" cubes
- 1/2 cup blacl olives
- 1 head fennel, trimmed and cut into batons
- 3 cloves garlic, thinly sliced
- 1/4 cup Strega
- Salt and pepper, to taste
Details
Servings 4
Preparation
Step 1
Wash the quail and pat it dry. Combine the honey, 3/4 cup olive oil, vinegar and fresh black pepper in a large bowl until well mixed. Toss in the quail and mix until well coated. Allow to marinate for 2 hours at room temperature.
Light the barbecue.
In a 12 to 14" saute pan, heat 4 tbsp olive oil over medium high heat. Add the potatoes to the hot oil and saute until light brown, stirring constantly.
Add the olives, fennel, and garlic and continue cooking until the fennel is softened but still firm. Add the Strega, flame it, and allow to boil for 2 minutes, until reduced by half. Remove from the heat and set aside.
Place the quail on the hottest part of the grill and cook until just medium. Remove and allow to rest 1 minute. Place the potato mixture on a large platter, place the quails over the potatoes and serve, garnished with fennel fronds and more black pepper as needed.
Review this recipe