Quail with artichokes vinaigrette from Italian Grill by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on July 25, 2011

    p. 144 - Actually, this was Quails without Artichokes Vinaigrette in our case since there are no decent artichokes to be had here at the moment. A marinade is made by combining EVOO, balsamic vinegar, honey, dried thyme (I used dried oregano) and black pepper. The quail is left to marinate for 4 hours or, overnight. Ours marinated for 8 hours. These emerge from the grill with a beautiful caramelization and definitely have visual appeal. I must confess, try as I might, I’m not really a big fan of quail. I find their size to be a little disconcerting and, their flavour to be a little gamey for my taste. I thought I’d give these a try since I was able to find semi-boneless quail and hoped that since these would be less fussy to eat, they might have more appeal for me. They did not. I did taste a bite and loved the flavour of the marinade and crispy, caramelized skin but, that was enough for me. K thought these were outstanding, the best he’d had to-date.

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