Passion for Pork

Chef Massimo Capra’s Old Fashioned Roasted Quails with Pancetta

Sharman - Monday, November 9, 2015

Chef Massimo Capra's roasted quails with pancetta

Chef Massimo Capra treated guests at the first and second package at this year’s Fairmont Jasper Park Lodge Christmas in November to a culinary session filled with bold flavours, pasta making tips, and more than a few good laughs.

Chef Capra encouraged guests to go outside their comfort zone and try introducing quails to their holiday menu this season. The recipe is easy to follow, yet this delicate looking bird wrapped in pancetta makes for a high impact dish on a plate – your guests will think you spent all day in the kitchen.

Try your local butcher or the Italian Centre for quail, and source locally produced pancetta at your local butcher shop or Valbella Gourmet Foods, from Canmore, whose products are also available at Sunterra Market.

Old Fashion Roasted Quails with Pancetta
Recipe courtesy of Chef Massimo Capra

serves 4 portions

8 quails, washed and dried (boneless quails also work well)
16 slices pancetta
1 bunch rosemary
salt and pepper to taste

8oz white wine
1 cup white onion, julienne
10 cloves garlic
2 oz olive oil
2 oz butter

Season the quails with salt and pepper inside and out, stuff a piece of rosemary inside each of them and cover clove of garlic, wrap each quail with pancetta.

Cover the bottom of a baking dish with the onions, sprinkle some oil and butter, and lay the quails on top.

Start the cooking on top of the stove and then place the pan in a preheated oven at about 375F for 10 minutes.

Sprinkle the wine over the quails and let cook for another 20 minutes. To prevent from burning the quails cover with tin foil. Remove the birds and retain the sauce. If needed simmer down the sauce until creamy. Adjust the seasoning and keep aside.