For the Quail:
For the Quail Rolls:
For the Fig Vincotto Sauce:
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.
Place the dried figs in a small bowl with the vincotto & marsala for 30 minutes, set aside.
Preheat oven to 350 degrees.
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.
Continue this process until all the quail is used.
Heat skillet to medium heat, brown all sides of roll and bake in a 350 degree oven for 6 minutes.
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.
Cut the quail rolls in 2″ portions & sauce with fig vincotto glaze.