Step 1Heat the oven to 350 degrees. Whisk the eggs, egg yolk and ricotta together in a large mixing bowl. Add the cream, milk, 1 teaspoon thyme, the salt and pepper. Whisk to combine. The mixture will be a little lumpy.
Step 2Taste for seasoning and pour into a buttered 9-inch baking dish. Decorate the top of the pudding with the chile and remaining one-half teaspoon thyme. Place the dish in a water bath and bake until the custard is just set, about 1 hour.
Step 3This dish can be prepared up to 1 day in advance and refrigerated, tightly covered with aluminum foil. Reheat, covered, at 350 degrees until warmed through, about 20 minutes, then remove cover and continue heating for 10 more minutes.
Step 1Heat the oven to 375 degrees. Toast the pine nuts until they're golden brown and smell nutty, about 8 minutes, stirring once or twice.
Step 2Heat a small saute pan over high heat for 2 minutes. Turn down the heat to medium and add the olive oil, rosemary and chile. When the rosemary and chile start to sizzle, add the onion and season with one-half teaspoon salt. Turn the heat down to low, and let the onions stew gently until tender, about 10 minutes. Remove to a small bowl to cool, and remove and discard the rosemary sprig.
Step 3Meanwhile, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes and drain well.
Step 4Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon. Stir the reduced vinegar into the onion mixture.
Step 5Add the toasted pine nuts, currants and parsley to the onion mixture, and stir to combine. Taste for balance and seasoning.
Step 1If the quail are not boneless, butterfly them. (Using scissors, cut through the cavity down one side of the backbone of the birds. Then place them on a cutting board and gently press down with the heel of your hand to flatten them slightly.)
Step 2Season the quail with the chopped rosemary, 2 tablespoons thyme, half the sliced chiles and 2 tablespoons olive oil. Cover and refrigerate at least 4 hours, preferably overnight.
Step 3Heat the oven to 350 degrees. Toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet and toast 10 to 12 minutes, stirring once or twice, until golden brown.
Step 4Light the grill 30 to 40 minutes before you're ready to cook, and remove the quail from the refrigerator to allow them to come to room temperature. (Remember to use extra coals, spreading them out, so the heat is evenly dispersed over the entire area of the grill.)
Step 5Stack the pancetta slices and cut them into quarters. Heat a large saute pan over high heat for 2 minutes. Add 2 tablespoons olive oil, swirl and place the pieces of pancetta in the pan. Cook 2 or 3 minutes, until the pancetta is crisp, and turn the pieces over. Add the rosemary sprigs to the pan, and cook another 2 or 3 minutes, until the pancetta is crispy on the second side. Reduce the heat to medium and add the shallots, 2 teaspoons thyme, and the remaining sliced chile. Saute 3 to 4 minutes, stirring often, until the shallots are translucent and starting to caramelize. Turn off the heat.
Step 6When the coals are broken down, red and glowing, brush the quail with a little olive oil and season with salt and pepper. Tuck the wing tips behind the wing joints. Place the quail on the grill, breast-side down if you're using boneless or skin-side down if you're using butterflied. Cook 3 or 4 minutes, rotating the birds a few times, until the skin crisps. Turn the quail over and cook them another 2 or 3 minutes or so, until the meat is just rosy. (Peek inside the legs to check for doneness.)
Step 7Toss the currant-pine nut relish with the breadcrumbs. Season with a pinch of salt and pepper and taste.
Step 8Reheat the shallots and pancetta over medium-high heat for 1 or 2 minutes, until hot. Turn off the heat and add half the spinach. Toss quickly with tongs to combine the ingredients. As the spinach just begins to wilt (this will happen very quickly), add the rest of the spinach, tossing to coat well with the pancetta and shallots. Season with one-half teaspoon salt, a pinch of freshly ground black pepper and the lemon juice. Taste for seasoning, and arrange on a large warm platter.
Step 9Place the quail over the spinach and sprinkle the breadcrumb-currant mixture on top. Serve the warm ricotta pudding on the side.