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.
» Metric Converter
ARE YOU AN INDIVIDUAL BUSINESSMAN OR A BUSINESS ORGANISATION THAT WISHES TO EXPAND IN BUSINESS, WHY NOT SOURCE FOR BG/SBLC? WE HAVE BG/SBLC SPECIFICALLY FOR LEASE AT A LEASING PRICE OF 5+2 OF FACE VALUE ISSUANCE BY HSBC LONDON/HONGKONG OR ANY 25 TOP AA RATED BANK IN EUROPE, MIDDLE EAST OR USA. WE ALSO SECURE FUNDING PROJECT LOANS FOR 3% APR Finally I will assure you of our total commitment to achieving this transaction as I always look forward to doing more business with you in future All relevant business information will be provided upon request. If Interested kindly contact me via Email:~ Mr. Bernard butty Email: firstname.lastname@example.org skype: butty.bernard
» 2h ago