Quail with fregolone Sardo and parsley salad - 9Kitchen

Ingredients

• 1½ cups fregolone Sardo (see note)
• 2 cups (loosely packed) flat-leaf parsley leaves picked and coarsely torn
• 1 punnet of amaranth cress, leaves only (see note)
• 1 golden shallot, thinly sliced widthways
• 2 tsp salted baby capers, rinsed and drained
• 1 tbsp grapeseed oil
• 4 (about 180gm each) jumbo (extra-large) quail, butterflied (see note)
• 20 gm butter
• 2 anchovy fillets
• 1 clove of garlic
• 1 lemon, juice and finely grated rind only
• 2 tbsp extra-virgin olive oil