Stuffed Quail in Parchment

Name: Stuffed Quail in Parchment
Yield: serves 6
Ingredients: 12 semi-boneless quail (4 to 5 ounces each); 6 tablespoons extra-virgin olive oil; 1 tablespoon plus 1/2 teaspoon kosher salt; 2 firm, tart apples, such as Granny Smith (about 1 pound); 1/2 cup fine dry bread crumbs; 1/2 cup grated Grana Padano or Parmigiano-Reggiano; 2 tablespoons toasted pine nuts, coarsely chopped; 1 1/2 tablespoons chopped fresh Italian parsley; 1/2 tablespoon fresh thyme leaves, chopped; 1 tablespoon freshly squeezed lemon juice; Freshly ground black pepper to taste; 1/2 cup apple cider, or as needed; A dozen fresh sage leaves; A dozen 1-inch pieces fresh rosemary, on the branch; Wooden toothpicks; a dozen rectangular pieces of parchment paper, about 10 by 14 inches each; 2 large, rimmed baking sheets, such as half-sheet pans (12 by 18 inches)

December 9, 2011

I love this dish, and you will, too—and your guests will be impressed. Set the table for a special eating experience, including a few scissors to pass around and a bowl for the parchment paper. Then present guests with closed, tempting packets: when they cut open the parchment, the sight and bursting aroma of savory-stuffed quail will fill them with anticipation, and they will dive right in. As an accompaniment, I would serve a bowl of hot polenta, farro, or wild rice, or a bowl of beans and black kale. Serve family-style, putting the bowl in the middle of the table, so everyone can spoon some onto the plate next to the quail.

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