"This Greek-inspired recipe is great for a summer barbecue. The sizzling charred quail ooze their delicious garlicky juices over the herbal white-bean purée...."
INGREDIENTS
•
8 quail
•
6 minced garlic cloves
•
½-cup plus 1 tablespoon extra virgin olive oil
•
½ lemon, juice and zest, finely grated
•
1 teaspoon Kosher salt
•
½ teaspoon ground pepper
•
1 small shallot, minced
•
1 15-ounce can white cannellini beans, drained
•
1 tablespoon fresh oregano
•
½ cup fresh Italian parsley