Split quail up backbone and flatten out. Combine evoo/vino cotto/rosemary leaves and rub over quail. Leave at room temperature minimum one hour (any longer in the fridge; up to 4 hours)
Heat barbecue to high. Salt inside of birds and place inside down to cook on grill without moving almost till cooked through (about 8 minutes but will make a huge difference with size and quality of quail).
When almost cooked, salt breast side and turn over just till skin is sealed.
Take off grill and leave to rest breast side down drizzled with a little more evoo if looking at all dry.
Serve with salad.
Take ends of rocket off; pull radicchio apart and tear larger leaves then toss with the rocket and parsley leaves and a little of the vinaigrette.
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