For the Quail:

2 large jumbo quails (boneless)

2 cloves of garlic, minced

3 tablespoons of extra virgin olive oil

2 tablespoons of rosemary (finely chopped)

8 dried figs

½ cup of vincotto

½ cup of marsala

For the Quail Rolls:

200 grams of prosciutto (di parma)

4 large sage leaves

4 fresh figs

For the Fig Vincotto Sauce:

3 shallots, peeled and minced

3 ounces pancetta (coarsely chopped)

1 cup of chicken stock



For the Quail:

1. With a meat tenderizer, gently pound the boneless quail to an even distribution. Mix the garlic, olive oil & rosemary in a shallow bowl. Add the quail, season with salt and pepper and set aside for 1 hr.

2. Place the dried figs in a small bowl with the vincotto & marsala for 30 minutes, set aside.

For the Quail Rolls:

1. Preheat oven to 350 degrees.

2. Lay two slices of prosciutto on top of a 11x5 sheet of parchment paper. Place half of the marinated quail on top of the prosciutto, add two large sage leaves, two slices of fresh figs & two more slices of prosciutto. Use parchment paper to form a perfect roll.

3. Continue this process until all the quail is used.

4. Heat skillet to medium heat, brown all sides of roll and bake in a 350 degree oven for 6 minutes.

For the Fig Vincotto Sauce:

1. Add shallots to a skillet pan with pancetta & touch of olive oil. Cook on low-medium heat until pancetta & shallots soften and begin to caramelize (about 10 minutes). Increase temperature to medium-high heat and add figs, marsala and vincotto mixture, along with the chicken stock. Reduce to 2/3 of its original volume on medium to high heat for about 6-7 minutes.


1. Cut the quail rolls in 2" portions & sauce with fig vincotto glaze.

See more: Appetizer, Bake, Dinner, Fruit, North American

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