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Ingredients

• 4 sprg rosemary
• 4 sprg thyme
• 3 c. dry chickpeas (about 1 lb.), soaked overnight
• 2 Tbsp. extra virgin extra virgin olive oil
• 1 x yellow onion, peeled and quartered
• 1 stalk celery, halved
• 2 med carrots, peeled and halved
•     Kosher salt and freshly grnd black pepper to taste
•     Marinade
• 1 c. finely diced red onion
• 1 c. red wine vinegar
• 1 c. small dice of celery
• 1 x lemon peel, pith removed and rind cut into julienne
• 2 lrg sprigs rosemary
• 2 clv garlic, crushed and peeled
• 1 Tbsp. dry Sicilian or possibly dry Greek oregano
• 1/2 tsp minced pepperoncini (or possibly to taste)
•     Kosher salt and freshly cracked black pepper to taste
• 3 c. extra virgin extra virgin olive oil
•     Quail
• 12 x quail, boned
• 6 Tbsp. extra virgin extra virgin olive oil
• 3 Tbsp. balsamic vinegar
• 1 x clove clv garlic, peeled and thinly sliced
• 1 sprg rosemary
• 2 sprg thyme
•     Kosher salt and freshly cracked black pepper to taste
•     Assembly
• 1 c. finely minced fresh parsley
•     Lemon juice to taste

Description

Kosher Salt And Freshly Cracked Black Pepper To Taste Balsamic Vinegar, Preferably Aged, For Garnish Fresh Rosemary Sprigs, For GarnishFresh Thyme Sprigs, For Garnish Wrap The…

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