Marinated quail with caper sauce
Instructions:
Sicilian food is fascinating because it often combines sweet flavors with sour, salty, and peppery hot elements. Honey and vinegar are commonly used in Sicilian dressings and marinades 2 quail 2 garlic cloves, finely chopped 1 small dried red chili, finely crushed pinch of salt finely grated zest and juice of 1 lemon 1 tbsp finely chopped fresh marjoram, thyme, or oregano leaves 1 tbsp red wine vinegar 1 tbsp honey ½ cup dry white wine 2 tbsp coarsely chopped flat-leaf parsley 2 tbsp pine nuts or blanched almonds, dry-roasted until pale golden freshly ground black pepper
Serves 2–4 as a starter
- For the caper sauce
- 1 preserved lemon , chopped
- 1 tbsp salt-packed capers, rinsed, drained, squeezed dry, and chopped
- 2 tbsp coarsely chopped fresh marjoram or basil leaves
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- Soak 4 bamboo skewers in cold water for at least 30 minutes. Place 1 quail breast-side down on a clean work surface. Using kitchen shears, carefully cut around and remove the triangular piece of the backbone with the wishbone attached. Use the side of a heavy knife to flatten the bird. Insert a bamboo skewer through a wing, then through the leg meat. Repeat on the other side so that the bird is pinned flat. Repeat this process with the other quail.
- Mince the garlic and chili with a pinch of salt to make a paste. Combine with the remaining marinade ingredients except for the parsley and pine nuts in a shallow glass or ceramic dish. Add the quail and season with pepper. Marinate in the refrigerator, covered, for at least 2 hours. Combine all the ingredients for the caper sauce. Check the seasoning—it should be salty and sour.
- Preheat the oven to 425°F (220°C). Heat an ovenproof grill pan until very hot. Remove the birds from the marinade, and season. Grill skin-side down for 3–4 minutes or until the skin is a deep, rich brown. Turn over and transfer the whole pan to the oven for 5 minutes. (The juices should run rose pink when a knife is inserted close to the leg bone.) Pour the remaining marinade into a small saucepan and reduce by half, for 3–4 minutes. Serve with the hot marinade poured over the birds, a spoonful of caper sauce, and a scattering of pine nuts and parsley over the top.