Flame grill the quail, adding salt and pepper and stuff with garlic, some juniper berries, sage leaf and
bacon. Season the outside with salt and pepper and wrap and tied with a slice of bacon. While it browns,
prepare the marinade with chicken giblets, chopped celery, carrot and onion, a few leaves of sage and
juniper berries, add the chicken giblets and part cook, sprinkle with a dash of wine and add some ground
capers and anchovies in oil. Cut a few slices of bread, toast in the oven and dip them in the oil used to cook
the quail and top with the sauce. Cut in the quail in half and place them on the crust, serving them with
radicchio and red wine.
4 quails, 4 slices fresh bacon (finely chopped), 1 slice fresh bacon (coarsely chopped), juniper berries, sage, salt and pepper, garlic, extra virgin olive oil.
For the stew:
chicken giblets, celery, carrot, onion, sage, salt and pepper, juniper berries, capers, anchovies in oil, wine, extra virgin olive oil.