Recipe by Chef James Petrakis, The Ravenous Pig
Serves 6
Grilled Quail
6 quail
Coarse salt and freshly ground black pepper, to taste
1 cup balsamic vinegar
1 cup extra-virgin olive oil
12 sprigs fresh thyme
6 fresh bay leaves
6 garlic cloves, crushed
1 tablespoon crushed red pepper flakes
Fava Bean Hummus
2 cups fava beans, blanched and shucked
1/2 cup grated pecorino Romano
1 lemon, zested
1/2 lemon, juiced
1 tablespoon lemon-infused olive oil
2 tablespoons extra-virgin olive oil
Coarse salt, to taste
Peach and Morel Salad
1 cup fresh morel mushrooms
2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
3 sprigs thyme
1 fresh bay leaf
1 clove garlic, crushed
Coarse salt and freshly ground black pepper, to taste
3 Florida peaches
1/4 cup sherry vinegar
1 tablespoon minced shallot
1/2 to 1 teaspoon sugar, or to taste
1/2 cup olive oil
1 tablespoon very finely chopped chives
Green Garlic Agrodolce
1 cup sliced green garlic, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
Coarse salt, to taste
1/4 cup sugar, or to taste
1/4 cup champagne vinegar
Marinate and grill quail
1. Place quail in a shallow ceramic dish; season with salt and pepper.
2. Whisk together balsamic vinegar, oil, thyme, bay leaves, garlic, and red pepper flakes in a large bowl; pour over quail.
3. Marinate overnight in the refrigerator.
4. Remove quail from refrigerator an hour before grilling.
5. Remove the quail from marinade and season lightly with salt and pepper. Grill quail over medium-high heat until just cooked through. Set aside to rest for at least 5 minutes.
Make the fava bean hummus
Combine fava beans, pecorino Romano, lemon zest, lemon juice, and oil in a food processor. Puree until smooth. Season to taste with salt.
Make the peach and morel salad
1. Thoroughly clean morels using a soft brush or kitchen towel. Slice mushrooms in half lengthwise.
2. Heat 2 tablespoons extra-virgin olive oil in a large sauté pan just until it begins to smoke. Add morels, thyme, bay leaf, and garlic; season with salt and pepper. Toss to combine.
3. Cook until mushrooms are slightly browned on the outside and cooked through. Transfer cooked mushrooms to a plate lined with paper towels to cool. Set aside.
4. Whisk together sherry vinegar, shallot, sugar, salt, and pepper in a medium bowl. Slowly whisk in oil.
5. Cut peaches away from pits, and slice very thinly. Toss sliced peaches and cooled morels together with a pinch of salt, 3 tablespoons sherry vinaigrette, and the chives.
Make the green garlic agrodolce
1. Heat extra-virgin olive oil in a sauté pan over medium heat. Add green garlic and season with salt; cook until it begins to wilt.
2. Add sugar and vinegar to pan; increase heat to medium-high and simmer until liquid is thickened and coats the back of a spoon.
To Serve
Place a dollop of fava bean hummus in the center of a plate. Cut quail in half and place on top of hummus. Top with peach and morel salad and garnish with green garlic agrodolce.
