Rotisserie Song Thrush

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.