My inspiration for this dish came from the Bondi Trattoria at
Bondi Beach in . Their quail, legs and breast, came served on a bed of potatoes, pancetta, olives and celeriac. To this lovely combination, I added preserved lemon, diced courgette and garlic for a bit more pep. I served quail breast only, more for convenience as they come pre-packed and boning is a pain if you are in a hurry. This dish is bursting with flavour, it is a true feast, and is by far my dish of the year. Omit the quail if it is not to your fancy and try something different on top or just serve the vegetables alone. Sydney
Ingredients (Serves 2)
10 quail breasts or 2 boned quail cut into four pieces
4 kipfler or waxy potatoes, steamed and diced
½ celeriac, steamed and diced
6 thick slices Pancetta cut into batons
Handful black pitted olives
1 courgette (zucchini), finely diced
1 garlic clove, finely chopped
1 preserved lemon, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
Cracked black pepper
Parsley, finely chopped
Steam the potatoes and the celeriac. I use a Chinese steamer stack and check their progress regularly making sure not to over steam them. They should be cooked but firm. Remove and cool completely. Dice and set aside.
Melt the butter and oil in a large frying pan over medium heat and fry the quail on both sides for only a few minutes and it is still pink in the middle. Transfer to a warm place.
Add the garlic to the pan and gently cook for minute or two. Add the diced courgette, the olives and the pancetta. Cook until the pancetta is crispy and courgettes are crunchy. Add the potatoes and the celeriac, gently turn them through the mixture until they warm through, add the lemon and black pepper.
Transfer to a plate, put the quail on top and add a little chopped parsley for extra colour.
Quail Italian style printable recipe, click here: