Name: Catalan-Style Grilled Quail Stuffed with Figs
Yield: Serves 4
Cuisine: Spain
Ingredients: 8 to 12 small leeks; 16 small red potatoes; Salt; ½ cup (or as needed) olive oil; 16 grape leaves, rinsed, patted dry, and stems removed; 8 boneless quail; 8 fresh large black or Adriatic figs, or 16 dried Black Mission figs, soaked 1 hour in ¼ cup brandy and hot water to cover; 8 long thin strips pancetta (about 4 ounces); freshly ground pepper; 2 cups Romescu Sauce, chilled; 8 Chorizo links (about 4 ounces each), prepared or homemade

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

We serve these as part of the Catalan Mixed Grill accompanied by grilled Chorizo or Linguisa, grilled leeks, fried potatoes, and Romescu Sauce. If fresh figs are not available, use plumped dried Black Mission figs instead.