Marinated quail with raisins and pine nuts
- September 2015
- Serves 4
- Hands-on time 30 min, plus marinating
Italian cookery expert Sophie Bainbridge shares her recipe for this sweet and sticky quail dish.
- 19.6g (2.8g saturated)
- 20.4g (19.4g sugars)
You can ask your butcher to remove the backbone and flatten the quails if you like, but it’s easy to do at home with good kitchen scissors. Quality balsamic vinegar gives the right flavour balance (we like Belazu)
Make to the end of step 3 up to 6 hours in advance.
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