.png)
Quail with romanesco, pine nuts, grapes, and saffron
Sicilian food is a delicious mix of Italian and Arabic. I was introduced to this combination by Tom Duguid – a wonderful artist based in Italy – and I am completely obsessed with it. It is usually served with pasta – which is delicious, but not necessarily the best for downsizing. It goes with lots of things – or is fantastic on its own – but I particularly like it with quail – especially as you get a whole one to yourself. In the absence of eating a whole chocolate bar or whole bag of doughnuts, that is not to be sniffed at.
If you can’t get hold of quail, it would be excellent with partridge.
- 4 quail
- 1 large head of romanesco broccoli*
- 1 red onion
- About 20 grapes
- 2 anchovy fillets
- 1 red chilli – not too hot.
- 50g toasted pine nuts
- A pinch of saffron
- 6 teaspoons olive oil
- Salt and pepper
*Cauliflower works equally well
- Heat the oven to 200º / 180º fan / gas mark 6.
- Break / cut the romanesco into smallish florets.
- Slice the onion into ½ cm thickness.
- If using grapes with seeds in them, cut them in half and remove them.
- Put it all in a bowl, season well with salt and pepper, and add the olive oil.
- Mix well with your hands till it’s all well coated.
- Put in a roasting tin and cook till the romanesco and onion is well on the way to being cooked – about 25 minutes.
- Toast the pine nuts in a pan.
- Thinly slice the anchovy filets and chilli.
- Put the saffron in a little boiling water.
- Heat a teaspoon of oil in a pan and brown the quail.
- Take the romanesco out of the oven, turn it over, then pour over the saffron.
- Add all the other ingredients – quail last – and roast for another 15 minutes. If the veg needs a little more time, remove the quail and keep warm, and put the veg back for a few more minutes.
Diva notes.
Vegetarian and vegan options
Leaving out the quail and the anchovy, when it’s cooked, sprinkle over some Parmesan or vegan Parmesan and stick it under the grill till it’s melted and brown.
Wholegrain Barley or Spelt
This is extremely filling and satisfying but you can serve it on a bed of wholegrain spelt or barley.
Pine Nuts
They are delicious but fairly calorie dense. You can leave them out.
Sign up for new recipes, tips, and downsizing stories.
