Quail Saltiboca Rolls & Fig Vincotto Glaze
- prep time 0 min
- total time 0 min
- serves 4
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 marsalaFor the Quail Rolls:
200 grams of prosciutto (di parma)
4 large sage leaves
4 fresh figsFor the Fig Vincotto Sauce:
3 shallots, peeled and minced
3 ounces pancetta (coarsely chopped)
1 cup of chicken stockPlating:
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.Plating:
1. Cut the quail rolls in 2" portions & sauce with fig vincotto glaze.