Quail on the Spit
(Spiedo di Quaglie)
Ingredients:
1 oz (25 grams) butter, softened
2 teaspoons fresh rosemary needles
1 small onion, finely chopped
8 quail
16 pancetta slices
8 rustic bread slices
Extra virgin olive oil, for brushing salt and pepper
Plain risotto, to serve
Directions:
Preheat the oven to 180°C (350°F) Gas Mark 4.
Mix together the butter, rosemary and onion in a bowl and season with salt and pepper.
Divide the herb butter among the quails' cavities, then wrap each bird in two pancetta slices and truss with kitchen string.
Thread the quail on to a spit, alternating with the slices of bread, brush with olive oil and roast for about 25 minutes.
Brush occasionally with the cooking juices.
Serve with a plain risotto. Serves 4.