Name: Peppered Quail With Pancetta, Noodles 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

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Bring a large saucepan of salted water to the boil and add the spaghettini. Cook as per packet directions Drain and refresh under cold water. Toss in some olive oil to prevent sticking and set aside.
To make the dressing, combine all of the ingredients, (except quail) whisking well.
Brush the quail with some olive oil and generously sprinkle with the black pepper.
Mix together the spaghettini, basil, semi dried tomatoes and red onion. Add the dressing, toss well and set aside.
Heat a grill plate or non stick fry pan and cook the quail, skin side down first for 3 minutes each side or cook to your liking. Rest for 5 minutes and slice.
Meanwhile cook pancetta in pan over high heat until crispy. Add to the noodles along with the sliced quail, radicchio and rocket leaves and toss well. Serve immediately.

Bring a large saucepan of salted water to the boil and add the spaghettini. Cook as per packet directions Drain and refresh under cold water. Toss in some olive oil to prevent sticking and set aside.
To make the dressing, combine all of the ingredients, (except quail) whisking well.
Brush the quail with some olive oil and generously sprinkle with the black pepper.
Mix together the spaghettini, basil, semi dried tomatoes and red onion. Add the dressing, toss well and set aside.
Heat a grill plate or non stick fry pan and cook the quail, skin side down first for 3 minutes each side or cook to your liking. Rest for 5 minutes and slice.
Meanwhile cook pancetta in pan over high heat until crispy. Add to the noodles along with the sliced quail, radicchio and rocket leaves and toss well. Serve immediately.

Bring a large saucepan of salted water to the boil and add the spaghettini. Cook as per packet directions Drain and refresh under cold water. Toss in some olive oil to prevent sticking and set aside.
To make the dressing, combine all of the ingredients, (except quail) whisking well.
Brush the quail with some olive oil and generously sprinkle with the black pepper.
Mix together the spaghettini, basil, semi dried tomatoes and red onion. Add the dressing, toss well and set aside.
Heat a grill plate or non stick fry pan and cook the quail, skin side down first for 3 minutes each side or cook to your liking. Rest for 5 minutes and slice.
Meanwhile cook pancetta in pan over high heat until crispy. Add to the noodles along with the sliced quail, radicchio and rocket leaves and toss well. Serve immediately.