Quaglie allo Spiedo from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
In Lombardy we make this with various small birds, including thrush, but here it works very well with quail. If you don’t have a rotisserie attachment for your barbecue you can use long metal...
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Cooking tools:
- Grill
- Rotisserie attachment
- Skewer
Ingredients
- 8 large quails, rinsed well and patted dry, brought to room temperature
- 40 thin slices flat pancetta
- fine salt
- ⅓ cup (80 ml) aged Balsamic di Modena vinegar, plus extra for drizzling
- 1 radicchio, leaves torn
- 1 small red onion, thinly sliced
- extra virgin olive oil, for drizzling
- freshly ground black pepper
- 300 g cotechino
- 50 g fine fresh breadcrumbs
- 50 g unsalted butter, melted
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