Home > Cheese > Meat, Poultry and Sausages > Roasted Quail with Bread and Roccolo Cheese Sauce

Roasted Quail with Bread and Roccolo Cheese Sauce


For the sauce

2 cups/480 ml whole milk
yellow onion, peeled and studded with 3 cloves
1 cup/115 g best-quality bread crumbs
8 oz/225 g roccolo cheese, grated
⅓ cup/75 ml heavy/double cream
Freshly cracked black pepper
Fresh nutmeg
Pinch of cayenne pepper

For the quail

8 semi-boneless quail
8 fresh sage leaves
Salt and freshly cracked black pepper
8 paper-thin slices pancetta
2 tbsp extra-virgin olive oil


Serves: 4


To prepare the sauce: in a small saucepan over medium heat, slowly bring the milk to a simmer with the onion and a pinch of salt. Remove from the heat, let the onion infuse the milk for 5 minutes, and then discard the onion, whisk the bread crumbs and cheese into the warm milk and return the mixture to the stove over a low heat, stirring constantly for 10 to 15 minutes, until the sauce has thickened, add the cream and season with salt, pepper, a few scrapes of fresh nutmeg, and the cayenne pepper, transfer to a double boiler with a small piece of plastic wrap/cling film directly on top of the sauce to prevent a skin from forming,

To prepare the quail: preheat the oven to 450°F/230°C/ gas 8, rinse the quail with cold water and pat dry, place a sage leaf inside each cavity and then season all over with salt and pepper, wrap a slice of pancetta around each quail. Heat the olive oil in a large ovenproof sauté pan over medium-high heat until hot but not smoking, sear the quail, breast side down, for 1 to 2 minutes, or until deep golden brown, transfer the sauté pan to the oven and roast the quail (still breast-side down) for 4 to 5 minutes, or until cooked through but still juicy, turn the quail over and return the pan to the oven for 1 minute longer, serve two quail per person atop a generous ladle of the bread and cheese sauce.

Related food category: