Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Modena II
4 servings


  • 4 skewers, soaked in water 8 hours
  • 8 quail, boneless
  • 4 pieces pancetta, cut into 1-inch cubes
  • 2 ounces balsamic vinegar
  • 2 ounces virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon black pepper
  • 1 medium red onion, cut into 1/4-inch dice
  • 4 cups water
  • 10 sage leaves, chopped
  • 1 cup polenta
  • 1/2 cup Asiago, freshly grated


Check quail for bones or feathers and place in mixing bowl. Add pancetta, vinegar, olive oil, honey and black pepper and toss to coat. Set aside and preheat grill.

In a 3-quart saucepan, place onion, water and sage and bring to a boil. Thread one quail, followed by one piece of pancetta, followed by one quail on each of four skewers and place on hottest part of grill. Cook 4 to 5 minutes on each side, until just pink at the leg bones. Meanwhile, pour polenta slowly in a thin stream into boiling water, until all is incorporated and polenta thickens, about 1 to 2 minutes. Switch to a wooden spoon, add Asiago and cook another minute, until as thick as paste. Remove from heat and pour on to a service-ready cutting board. Pile skewers on top of polenta and serve.


Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Braised Quails with Wild Mushrooms

Recipe courtesy of Laura Calder

Grilled Texas Quail

Recipe courtesy of Jon Bonnell

Barbecued Quail with Spiced Salt and Lemon

Recipe courtesy of William Granger


Recipe courtesy of Michael Chiarello

Quail Skewers with Sage Polenta and Asiago: Spiedini di Quaglie con Polenta e Asiago

Recipe courtesy of Mario Batali


Recipe courtesy of The Glass Onion

Calabrian Spiedini

Recipe courtesy of Michael Chiarello

Tuna Spiedini

Recipe courtesy of Giada De Laurentiis

Swordfish Spiedini

Recipe courtesy of Giada De Laurentiis


Trending Videos

So Much Pretty Food Here