These song thrush were skewered between slabs of pancetta, put on the rotisserie, and cooked slowly for almost two hours. To keep them from becoming dry, we brushed them with a rosemary stalk dipped in a sauce made from pureed quails, olives, onions, and spices. Once they were cooked, the birds were finished off in a pan with their own drippings (collected in a terracotta vessel beneath the rotisserie) and served with bruschetta.
Rotisserie Song Thrush
Katie Parla2016-01-07T03:42:15+01:00January 29th, 2010|Categories: Daily Food Photo, Gastronomic Traditions, Meat|0 Comments
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