Quaglie all'Uva (Quails served with Grapes and Grappa)

Gino D`Acampo cooks up little birds with big bold flavours in this irresistible Italian recipe for quails cooked with grapes and Grappa
By Gino D'Acampo
Quaglie all'Uva (Quails served with Grapes and Grappa)
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 50 minutes
  • Effort: medium



  • 200 g goats' cheese
  • 4 tbsp flat leaf parsley, finely chopped
  • 2 tbsp chives, finely chopped
  • 1 pinches black pepper
  • 4 quail, oven ready
  • 8 slices pancetta
  • 50 g salted butter
  • 5 tbsp Italian olive oil
  • 40 ml grappa
  • 75 ml dry white wine
  • 70 g white grapes
  • 70 g black grapes


1. Mix the goats' cheese, parsley and chives together in a bowl. Season to taste with salt and freshly ground black pepper.

2. Stuff the quails with the cheese mixture using a teaspoon. Roll two slices of pancetta around each quail and secure with kitchen string.

3. Melt the butter and olive oil together in a large casserole dish, and gently shallow fry the quails for approximately two minutes, or until golden. Add the Grappa to the pan and carefully flame. Turn the quails to coat them in the liquid.

4. Stir in the wine and cover the casserole with a lid. Cook for 15 minutes, and then remove the lid, add the grapes and cook for a further 10 minutes.

5. Place a ciabatta crouton in the middle of each of four warmed dinner plates and place a quail of each. Spoon some of the grapes and sauce around and serve immediately.

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