Italian Grill - Mario Batali [42]
Place the drumsticks on the hottest part of the grill, cover the grill, and cook, turning occasionally at first and then more often as they start to caramelize, until cooked through, 10 to 12 minutes.
Put the drumsticks on a platter. Drain the fennel sticks, pat dry, and place next to the wings. Serve with the Gorgonzola dressing.
Buffalo wings go to Italy: drumsticks in a spicy buttermilk marinade, red wine–Gorgonzola dressing, and fennel sticks standing in for the celery.
QUAIL
WITH ARTICHOKES VINAIGRETTE
SERVES 6
1½ cups extra-virgin olive oil
½ cup plus 2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon dried thyme, crumbled
2 tablespoons freshly ground black pepper, plus more to taste
12 semiboneless quail
1 medium red onion, finely chopped
6 garlic cloves, smashed
24 fresh mint leaves
1 cup dry white wine
Grated zest and juice of 2 lemons
12 baby artichokes
Kosher salt
IN A LARGE BAKING DISH, combine 1 cup of the olive oil, ½ cup of the vinegar, the honey, thyme, and pepper. Add the quail and turn to coat. Refrigerate for at least 4 hours, or overnight, turning occasionally.
Combine the onion, garlic, 12 of the mint leaves, the wine, ¼ cup of the olive oil, and the lemon zest and juice in a large saucepan. Trim the artichokes: pull off the tough outer leaves from each one, then cut off the top ½ inch of the remaining leaves. Trim the stem with a paring knife, cutting off the tough outer layer, then trim the base of the artichoke, removing any dark green parts. Cut the artichoke into quarters and drop into the saucepan; stir to coat as you add the remaining trimmed artichokes.
Add enough water to cover the artichokes, put a pan lid on top of the artichokes to keep them submerged, and bring to a boil. Cover, reduce the heat, and simmer for 5 minutes, or until the artichokes are just tender. Let cool in the cooking liquid.
Drain the artichokes and transfer to a bowl. Add the remaining 12 mint leaves, ¼ cup oil, and 2 tablespoons vinegar and season with salt and pepper. Transfer to a platter and set aside.
Preheat a gas grill or prepare a fire in a charcoal grill.
Drain the quail and pat dry. Season with salt and pepper. Place breast side down on the hottest part of the grill, cover the grill, and cook, unmoved, for 4 to 5 minutes, until golden brown. Turn the quail over and cook for 2 minutes, or until cooked to medium. Arrange the quail on the artichokes and serve immediately.
Rare quail tastes odd, well-done tastes dusty—medium is perfect.
GUINEA HEN BREASTS
WITH ROSEMARY AND PESTO
SERVES 6
½ cup plus 2 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
¼ cup chopped fresh rosemary
½ cup Pesto (page 50)
1 tablespoon hot red pepper flakes
6 single boneless guinea hen breasts with skin (or substitute skin-on boneless chicken breasts)
Kosher salt and freshly ground black pepper
IN A SMALL BOWL, combine ½ cup of the olive oil, the garlic, rosemary, pesto, and red pepper flakes and mix well.
Carefully slip your fingers under the skin of each guinea hen breast to loosen it without tearing or completely detaching it. Put the breasts in a large bowl, pour the marinade over them, and carefully rub it all over the breasts and under the skin, then smooth the skin back over the breasts. Cover and refrigerate for at least 4 hours; overnight is best.
When ready to cook, remove the guinea hen breasts from the marinade, brushing off the excess, place on a plate, and allow to sit at room temperature for 30 minutes.
Preheat a gas grill or prepare a fire in a charcoal grill.
Brush the breasts with the remaining 2 tablespoons oil and season aggressively all over with salt and pepper. Place skin side down on the hottest part of the grill, cover, and cook, unmoved, for 2 to 3 minutes. Gently lift each breast, rotate it 90 degrees to form beautiful grill marks, and cook for 2 to 3 minutes more, until well