Marinated Quail With Olives And Strega

Recipe Ingredients

8		Boneless (sleeve boned) quail - if available,
		If not, leave bone in
8 tablespoons	120ml	Honey
1 cup	237ml	Olive oil - plus
4 tablespoons	60ml	Olive oil
1/4 cup	59ml	Red wine vinegar
2 tablespoons	30ml	Freshly-ground black pepper
2		Russet potatoes - peeled, cut
		Into 1/2" cubes, standing in cold water
1/2 cup	118ml	Gaeta olives - drained of juice
1		Fennel bulb - trimmed of stalk,
		Cut into batons
3		Garlic cloves - thinly sliced
1/4 cup	59ml	Strega
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

One day ahead: Wash the quail and pat it dry. Combine the honey, 1 cup olive oil, vinegar and fresh black pepper in a large bowl until well mixed. Toss in the quail and mix until well coated. Allow to marinate overnight in the refrigerator, or for 2 hours at room temperature.

Light the barbecue or preheat the broiler.

In a 12- to 14-inch saute pan, heat 4 tablespoons olive oil over medium high heat. Drain the potato cubes and shake them dry. Add the potatoes to the hot oil and saute until light brown, stirring constantly, about 4 to 5 minutes.

Add the olives, fennel and garlic and continue cooking 4 to 5 minutes, until the fennel is softened but still firm. Add the Strega, flame it and allow to boil for 2 minutes, until reduced by half. Remove from the heat and set aside.

Place the quail on the grill and cook until just medium. Remove and allow to rest 1 minute.

Place the potato mixture on a large platter, place the quails over the potatoes and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A39) - from the TV FOOD NETWORK

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