Peppered Quail with Pancetta, Nooodles and Semi-dried Tomato
Ingredients
- 40ml balsamic vinegar
- 120ml olive oil
- 2 teaspoons sun dried tomato paste or pesto
- 800g Quail Breast Fillets
- olive oil
- 3 teaspoons freshly ground black pepper
- 3 tablespoons semi dried tomatoes,sliced into strips
- 2 tablespoons finely diced red onion
- 250g bavette or spaghettini
- 18 thin slices pancetta
- 1 cup finely shredded radicchio
- 2 handfuls rocket leaves