Quaglie marinate con salsa di capperi Marinated quail with caper sauce

Serves 2–4 as a starter
2 quail
2 garlic cloves, finely chopped
1 small dried red chili, finely crushed
pinch of salt
finely grated zest and juice of 1 lemon
1 tbsp finely chopped fresh marjoram,
thyme, or oregano leaves
1 tbsp red wine vinegar
1 tbsp honey
½ cup dry white wine
2 tbsp coarsely chopped flat-leaf parsley
2 tbsp pine nuts or blanched almonds,
dry-roasted until pale golden
freshly ground black pepper
For the caper sauce
1 preserved lemon (see p124), chopped
1 tbsp salt-packed capers, rinsed, drained,
squeezed dry, and chopped
2 tbsp coarsely chopped fresh marjoram
or basil leaves
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1Soak 4 bamboo skewers in cold water for at least 30 minutes. Place 1 quail
breast-side down on a clean work surface. Using kitchen shears, carefully
cut around and remove the triangular piece of the backbone with the wishbone
attached. Use the side of a heavy knife to flatten the bird. Insert a bamboo
skewer through a wing, then through the leg meat. Repeat on the other side so
that the bird is pinned flat. Repeat this process with the other quail.
2Mince the garlic and chili with a pinch of salt to make a paste. Combine with
the remaining marinade ingredients except for the parsley and pine nuts in a
shallow glass or ceramic dish. Add the quail and season with pepper. Marinate in
the refrigerator, covered, for at least 2 hours. Combine all the ingredients for the
caper sauce. Check the seasoning—it should be salty and sour.
3Preheat the oven to 425°F (220°C). Heat an ovenproof grill pan until very hot.
Remove the birds from the marinade, and season. Grill skin-side down for 3–4
minutes or until the skin is a deep, rich brown. Turn over and transfer the whole pan
to the oven for 5 minutes. (The juices should run rose pink when a knife is inserted
close to the leg bone.) Pour the remaining marinade into a small saucepan and
reduce by half, for 3–4 minutes. Serve with the hot marinade poured over the birds,
a spoonful of caper sauce, and a scattering of pine nuts and parsley over the top.