Serves 6

• 18 trimmed quail breasts
• 150g pancetta, cut into 1cm lardons
• 2 head treviso, outer leaves discarded, inner leaves washed and trimmed
• Continental parsley, cut into a julienne
• Unsalted butter
• Vin cotto

• Pan fry the quail breasts (skin side down) and pancetta in a little butter, until the pancetta and quail breast skin is crisp. Flip the quail breasts over to complete the cooking on the flesh side, add the treviso to wilt ever so slightly, deglaze with a splash of vin cotto and add a knob of butter, season with salt and freshly ground pepper.
• To serve, sprinkle with the chopped parsley and add a little more vin cotto if desired and adjust seasoning