Directions:
- Check quail for bones or feathers and place in mixing bowl. Add pancetta, vinegar, olive oil, honey and black pepper and toss to coat. Set aside and preheat grill. In a 12 to 14-inch saute pan heat 4 tablespoons olive oil until smoking. Add the onion and cook until softened and light golden brown, about 4 to 5 minutes. Cut the coppa into julienne and add to the pan with the onions. Add the sage leaves and the beans and lower heat to medium and cook the beans until soft and fragrant, about 7 to 8 minutes. Season with salt and pepper and keep warm on the side of the stove. Bring 2 quarts of water to the boil and add 2 tablespoons of salt. Prepare an ice water bath next to the stove. Drop the chives into the boiling water and cook 20 to30 seconds until deep green. Quickly fish them out with a spider and refresh in the ice bath. Remove and drain well between 2 towels. Place the chives in a blender with the remaining oil and blend until smooth, 30 to 45 seconds. Remove and set aside. Drain the pancetta from the marinade and place in a cold nonstick pan. Place pan over medium heat and cook until crispy and golden brown, about 8 to 10 minutes Drain the quails from their marinade and place skin side down on the hottest part of the grill. Cook until medium rare inside, about 4 minutes on the first side and 2 minutes on the back. Meanwhile arrange the beans on 4 separate plates. Remove the quail from the grill and place on the piles of beans. Arrange the pancetta pieces around the beans on the plate. Drizzle with the chive oil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3217.17 Kcal (13470 kJ) | ||
| Calories from fat | 1949.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 216.62g | 333% | |
|---|---|---|---|
| Cholesterol | 1234.48mg | 411% | |
| Sodium | 11753.92mg | 490% | |
| Potassium | 1121.7mg | 24% | |
| Total Carbs | 127.71g | 43% | |
| Sugars | 52.36g | 209% | |
| Dietary Fiber | 34.7g | 139% | |
| Protein | 208.06g | 416% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 12.3mg | 68% | |
| Calcium | 348.5mg | 35% | |
| Amount Per 100 g | |||
| Calories | 251.18 Kcal (1052 kJ) | ||
| Calories from fat | 152.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.91g | 333% | |
|---|---|---|---|
| Cholesterol | 96.38mg | 411% | |
| Sodium | 917.7mg | 490% | |
| Potassium | 87.58mg | 24% | |
| Total Carbs | 9.97g | 43% | |
| Sugars | 4.09g | 209% | |
| Dietary Fiber | 2.71g | 139% | |
| Protein | 16.24g | 416% | |
| Vitamin C | 0.6mg | 14% | |
| Iron | 1mg | 68% | |
| Calcium | 27.2mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
New York Strip Steaks with Brussels Sprout Hash
Skinned potatoes, cut into chunks and 10 more.. -
Balsamico Roast Chicken and Potatoes
Onion, minced, Garlic cloves, minced, Fresh basil, minced and 10 more.. -
Grilled Vegetable and Mozzarella Panini
Balsamic vinegar, Extra-virgin olive oil, Salt and 8 more.. -
Autumn Pasta with Pumpkin and Sausage
Extra virgin olive oil and 14 more.. -
Balsamic Glazed Baby Onions
Balsamic vinegar, Coarse grain mustard, Honey, Canola oil and 1 more.. -
Melon and Fig Salad With Prosciutto
Balsamic vinegar, Extra virgin olive oil and 8 more..
Also Try
-
Mario Batali's Fettuccine Bolognese
Extra virgin olive oil, Onions, chopped, Chopped celery and 10 more.. -
Mario Batali's Olive Oil and Orange Cake
Oranges, Extra virgin olive oil, Eggs, Salt, Sugar and 2 more.. -
-
-
-
-
-
Grilled Quail with White Polenta
Reduced-fat milk, Fat-free half-and-half, White cornmeal and 9 more.. -
BBQ Quail with Honey-mustard Dressing
Quail, split and backbone removed, Chicken stock and 11 more.. -
Roasted Quail with Cranberry-Orange-Pecan Stuffing
Cranberry juice, Sugar, Fresh or frozen cranberries and 8 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
