Name: Quaglie alla Griglia (Grilled Quail with Fregola)
Yield: Serves 4
Cuisine: Italian
Ingredients: 45 milliliters (3 tablespoons) olive oil; 1 liter (4¼ cups) chicken stock; 10 grams (3 tablespoons) chopped fresh Italian parsley; 150 grams (5 ounces) red bell pepper, roasted and cut into ½-centimeter (3/16-inch) dice (¾ cup); 2 ears fresh corn, husk and silk removed; 15 grams (2 tablespoons) finely chopped fresh sage; Coarse salt and freshly ground black pepper; 220 grams (1⅓ cups) fregola; 60 grams (4 tablespoons) unsalted butter; 5 grams (2 tablespoons) finely chopped fennel fronds; 3 grams (1 tablespoon) finely chopped fresh Italian parsley; 175 grams red onion, cut into ½-centimeter (3/16-inch) dice (1 cup); 90 milliliters (6 tablespoons) olive oil, plus extra for rubbing the quail; 1 teaspoon fennel pollen, or ground toasted fennel seed; 120 grams (4 ounces) pancetta, diced; 4 semiboneless quail; 15 milliliters (1 tablespoon) red wine vinegar; 180 milliliters (¾ cup) dry white wine; 4 cloves garlic, finely chopped

For this dish, semiboneless whole quail are stuffed with a mixture of diced pancetta, garlic, sage, parsley, fennel fronds, and fennel pollen, then grilled. The quail are served with fregola, a large form of couscous, and seasoned with herbs, onion, garlic, grilled corn, and red pepper.

Fregola (from the Italian verb fregare, meaning “to rub”) is an ancient form of pasta originating in Sardinia (probably through contacts with Arab cultures of North Africa). It i