Perfect match: quail salad with young red wine


  • Serves 4 people

  • 125 ml (½ cup) vincotto
  • ½ garlic clove, finely chopped
  • 4 jumbo quail (about 220gm each), butterflied
  • 4 cups (loosely packed) baby rocket
  • 200 gm seedless red grapes, halved
  • 60 ml (¼ cup) extra-virgin olive oil
  • 120 gm pecorino pepato, thinly shaved
  • 2 tbsp coarsely chopped thyme
  • Finely grated rind and juice of ½ lemon
01   Simmer vincotto and garlic in a small saucepan over medium heat until slightly reduced (5-7 minutes), season to taste and set aside.
02   Preheat a char-grill pan over medium heat, add quail skin-side down, cook until golden (3-5 minutes), turn, reduce heat to low, baste with vincotto glaze and cook through (5-7 minutes). Remove from heat, season to taste, cut in half lengthways and set aside.
03   Combine rocket, grapes, extra-virgin olive oil, pecorino, thyme, lemon rind and lemon juice in a large bowl, season to taste, toss to combine and serve with vincotto quail.
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