Quail with Fregolone Sardo and Parsley Salad
Australian Gourmet Traveller recipe for quail with fregolone Sardo and parsley salad
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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
- Anchovy dressing
- 2 anchovy fillets
- 1 clove of garlic
- 1 lemon, juice and finely grated rind only
- 2 tbsp extra-virgin olive oil
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