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Ingredientes
- 8 x quail boned
- 4 piece pancetta or possibly slab bacon, cut into 1-inch cu
- 1/4 c. balsamic vinegar
- 1/4 c. extra-virgin extra virgin olive oil
- 2 Tbsp. honey
- 1 Tbsp. freshly-grnd black pepper
- 4 c. water
- 10 x sage leaves finely minced
- 4 x skewers soaked for 8 hrs
- 1 c. cornmeal">polenta or possibly cornmeal
- 1/2 c. freshly-grated Asiago
Direcciones
- Check the quail for bones or possibly feathers and place in mixing bowl. Add in the pancetta, vinegar, extra virgin olive oil, honey, and black pepper and toss to coat. Set aside and preheat the grill.
- In a 3-qt saucepan, water and sage and bring to a boil.
- Thread one quail, followed by one piece of pancetta, followed by one quail on each of four skewers and place on hottest part of grill. Cook 4 to 5 min on each side, till just pink at the leg bones.
- Meanwhile, pour the polenta slowly in a thin stream into boiling water, till all is incorporated and polenta thickens, about 1 to 2 min. Switch to a wooden spoon, add in the cheese, and cook another minute, till as thick as paste. Remove from heat and pour on to a service-ready cutting board. Pile skewers on top of polenta and serve.
- This recipe yields 4 servings.
- Description: "(Spiedini Di Quaglie Con Polenta E Asiago)"
