Grilled Quail Wrapped in Pancetta with Sage and Honey

Name: Grilled Quail Wrapped in Pancetta with Sage and Honey
Yield: serves 4
Ingredients: 2 tablespoons extra-virgin olive oil; 3 ounces thick-sliced pancetta, diced; 1 cup chopped Spanish onion (about 1/2 onion); 2 large garlic cloves, finely chopped; 1 teaspoon chopped fresh sage leaves; 1 teaspoon chopped fresh rosemary needles; 1 teaspoon chopped fresh thyme leaves; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 8 semi-boneless quail; 1 medium red onion, halved and thinly sliced; A small handful of fresh thyme sprigs (about 10 sprigs); 1/4 cup balsamic vinegar; 2 tablespoons mild-flavored honey, such as clover or wildflower; 1 tablespoon freshly ground black pepper; 8 bamboo skewers, soaked overnight or for at least 30 minutes; 16 thin slices pancetta (about 1 pound); Extra-virgin olive oil; Extra-virgin olive oil; 20 fresh sage leaves; Kosher salt; 2 tablespoons balsamic vinegar; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 16 radicchio leaves; 4 teaspoons honey, plus more to taste; 4 teaspoons aged balsamico condimento, plus more to taste; Finishing-quality extra-virgin olive oil (about 4 teaspoons)

January 26, 2012

If I had to name a signature secondo at the Osteria, this agrodolce preparation of quail would be it. The quail are stuffed with a savory mixture of pancetta and herbs, and then drizzled with honey and aged balsamico condimento. When Matt and I travel to fund-raising and other food events around the country, this is the meat dish we most often choose to serve because it can be prepared ahead of time, and I’ve never met anyone—not even quail skeptics—who wasn’t completely enamored of it. It’s also easy to pair with wine. The gamey flavor of the bird and the pork can handle a big, fruity wine, and it doesn’t overpower even the finest wines.

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