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Quail Saltiboca Rolls & Fig Vincotto Glaze

Quail Saltiboca Rolls & Fig Vincotto Glaze
YIELDS
4 servings
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Ingredients

For the Quail:

2
large jumbo quails (boneless)
2
clove of garlic, minced
3
Tbsp of extra virgin olive oil
2
Tbsp of rosemary (finely chopped)
8
dried figs
½
cup of vincotto
½
cup of marsala

For the Quail Rolls:

200
g of prosciutto (di parma)
4
large sage leaves
4
fresh figs

For the Fig Vincotto Sauce:

3
shallots, peeled and minced
3
oz pancetta (coarsely chopped)
1
cup of chicken stock
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Directions

Step 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.

Step 2

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

Step 3

Preheat oven to 350 degrees.

Step 4

Lay two slices of prosciutto on top of a 11×5 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.

Step 5

Continue this process until all the quail is used.

Step 6

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

Step 7

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.

Step 8

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

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