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1
Season the quail with the chopped rosemary, 2 tablespoons thyme, half the sliced chiles, and 2 tablespoons olive oil.
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2
Cover and refrigerate at least 4 hours, preferably overnight.
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3
Preheat the oven to 375F.
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4
Toss the breadcrumbs with 2 tablespoons olive oil.
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5
Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
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6
Light the grill 30 to 40 minutes before youre ready to cook.
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7
(Remember to use extra coals, spreading them out, so the heat is evenly dispersed over the entire area of the grill.)
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8
Take the quail out of the refrigerator to come to room temperature.
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9
Stack the pancetta slices and cut them into quarters.
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10
Heat a large, deep sautepan or Dutch oven over high heat for 2 minutes.
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11
Add 2 tablespoons olive oil, swirl, and place the pieces of pancetta in the pan.
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12
Cook 2 to 3 minutes, until the pancetta is crisp, and turn the pieces over.
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13
Add the rosemary sprigs to the pan, and cook another 2 to 3 minutes, until the pancetta is crispy on the second side.
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14
Turn the heat down to medium and add the shallots, 2 teaspoons thyme, and the remaining sliced chile.
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15
Saute 3 to 4 minutes, stirring often, until the shallots are translucent and starting to caramelize.
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16
Turn off the heat.
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17
When the coals are broken down, red, and glowing, season the quail with salt and pepper.
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18
Tuck the wing tips behind the wing joints.
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19
Place the quail, breast side down if youre using boneless or skin side down if youre using butterflied, on the grill.
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20
Cook 3 to 4 minutes, rotating the birds a few times, until the skin crisps.
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21
Turn the quail over and cook them another 2 to 3 minutes or so, until the meat is just rosy.
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22
I like to peek inside the legs (a rather obscene gesture, I know, but it works!)
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23
to check for doneness.
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24
Toss the currantpine nut relish with the breadcrumbs.
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25
Season with a pinch of salt and pepper and taste.
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26
(These are the Sicilian breadcrumbs.)
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27
Reheat the shallots and pancetta over medium-high heat for 1 to 2 minutes, until hot.
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28
Turn off the heat, and add half the spinach.
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29
Toss quickly with tongs to combine the ingredients.
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30
As the spinach just begins to wilt (this will happen very quickly), add the rest of the spinach, tossing to coat well with the pancetta and shallots.
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31
Season with 1/2 teaspoon salt, a pinch of freshly ground black pepper, and some lemon juice.
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32
Taste for seasoning, and arrange on a large warm platter.
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33
Place the quail over the spinach, and sprinkle the Sicilian breadcrumbs on top.
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34
Serve the warm ricotta pudding on the side.
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35
Preheat the oven to 350F.
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36
Whisk the eggs, egg yolk, and ricotta together in a large mixing bowl.
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37
Add the cream, milk, 1 teaspoon thyme, 2 teaspoons salt, and 1/4 teaspoon pepper.
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38
Whisk to combine.
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39
The mixture will be a little lumpy.
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40
Taste for seasoning, and pour into a buttered 9-inch baking dish.
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41
Decorate the top of the pudding with the chile and remaining 1/2 teaspoon thyme.
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42
Cover the dish with foil, place it in a water bath, and bake about 1 hour, until the custard is just set
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43
If you cant find boneless quail, butterfly whole ones: Use scissors to cut through the cavity down one side of their backbones, and then place them on a cutting board and gently press down with the heel of your hand to flatten them slightly.
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44
Prep and marinate the quail the night before.
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45
You can also make the currantpine nut relish a day ahead.
