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1
Check quail for bones or feathers and place in mixing bowl.
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2
Add pancetta, vinegar, olive oil, honey and black pepper and toss to coat.
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3
Set aside and preheat grill.
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4
In a 12 to 14-inch saute pan heat 4 tablespoons olive oil until smoking.
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5
Add the onion and cook until softened and light golden brown, about 4 to 5 minutes.
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6
Cut the coppa into julienne and add to the pan with the onions.
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7
Add the sage leaves and the beans and lower heat to medium and cook the beans until soft and fragrant, about 7 to 8 minutes.
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8
Season with salt and pepper and keep warm on the side of the stove.
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9
Bring 2 quarts of water to the boil and add 2 tablespoons of salt.
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10
Prepare an ice water bath next to the stove.
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11
Drop the chives into the boiling water and cook 20 to30 seconds until deep green.
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12
Quickly fish them out with a spider and refresh in the ice bath.
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13
Remove and drain well between 2 towels.
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14
Place the chives in a blender with the remaining oil and blend until smooth, 30 to 45 seconds.
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15
Remove and set aside.
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16
Drain the pancetta from the marinade and place in a cold nonstick pan.
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17
Place pan over medium heat and cook until crispy and golden brown, about 8 to 10 minutes Drain the quails from their marinade and place skin side down on the hottest part of the grill.
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18
Cook until medium rare inside, about 4 minutes on the first side and 2 minutes on the back.
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19
Meanwhile arrange the beans on 4 separate plates.
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20
Remove the quail from the grill and place on the piles of beans.
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21
Arrange the pancetta pieces around the beans on the plate.
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22
Drizzle with the chive oil and serve.
