PEPPERED QUAIL WITH PANCETTA, NOODLES AND SEMI DRIED TOMATO

INGREDIENTS

Bavette or Spaghettini
250g bavette or spaghettini

Dressing
40ml balsamic vinegar
120ml olive oil
2 teaspoons sun dried tomato paste or pesto

Quail
800g Game Farm Quail Breast Fillets
olive oil
3 teaspoons freshly ground black pepper
3 tablespoons semi dried tomatoes, sliced into strips
2 tablespoons finely diced red onion
18 thin slices pancetta
1 cup finely shredded radicchio
2 handfuls rocket leaves

METHOD

Bring a large saucepan of salted water to the boil and add the spaghettini. Cook as per packet directions. Drain and refresh under cold water. Toss in some olive oil to prevent sticking and set aside. To make the dressing, combine all of the ingredients, whisking well. Brush the quail with some olive oil and generously sprinkle with the black pepper. Mix together the spaghettini, basil, semi dried tomatoes and red onion. Add the dressing, toss well and set aside. Heat a grill plate or non stick fry pan and cook the quail, skin side down first for three minutes each side or cook to your liking. Rest for five minutes and slice. Meanwhile cook pancetta in pan over high heat until crispy. Add to the noodles along with the sliced quail, radicchio and rocket leaves and toss well. Serve immediately.