RomanItalian
Larded Quails
by Gambero Rosso · 452K subscribers on YouTube
A simple and rustic recipe for quail wrapped in guanciale and stuffed with juniper, olives, and aromatic herbs, then slow-cooked with cherry tomatoes, wild fennel, and white wine.
- Cook
- 25 min
- Servings
- 7
- Difficulty
- easy
Ingredients
10 items- 7 pcsQuailwhole quail, cleaned
- Guanciale2 slices, cut into 7 pieces (one per quail)
- Saltto taste
- 7 pcsJuniper Berriesone per quail
- 7 pcsGreen Olivesone per quail, preferably green olives
- Cherry Tomatoesa handful, halved
- Wild Fennela few sprigs
- Olive Oilgenerous drizzle
- White Winea splash
- Black Pepperto taste
Method
- Take each quail and season the inside with a pinch of salt, one juniper berry, one olive, and a bit of fresh herb (such as rosemary or sage).
- Cut the guanciale into 7 pieces and wrap each seasoned quail with one piece, securing well.
- Place the wrapped quails close together in a large pan.
- Cut a handful of cherry tomatoes in half and scatter them among the quails.
- Add a few sprigs of wild fennel (finocchietto) between the quails.
- Drizzle generously with olive oil.
- Place the pan over high heat and sear the quails until browned on all sides, turning occasionally.
- Pour in a splash of white wine and let it sizzle for a moment.
- Cover the pan, reduce the heat to low, and cook for 20 to 30 minutes, until the quails are tender.
- Serve the quails hot with the pan juices, tomatoes, and fennel.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
