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Quail Saltimbocca Rolls & Fig Vincotto Glaze

Quail Saltimbocca Rolls & Fig Vincotto Glaze
YIELDS
4 servings

Recipe Courtesy Guy Rubino, Made to Order.

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Ingredients

Quail Saltimbocca Rolls

2
large jumbo quails, boneless
2
clove of Garlic, minced
2
Tbsp of rosemary, finely chopped (30 ml)
3
Tbsp extra virgin olive oil (45 ml)
200
grams Proscuitto di Parma or Duck cacciatore sausage (about 7 ounces)
4
large sage leaves
4
fresh figs
foie gras, optional

Fig Vincotto Glaze

8
dried figs
½
cup Marsala (125 ml)
½
cup Vincotto (125 ml)
1
tsp olive oil, for skillet (5 ml)
3
oz pancetta, coarsely chopped (85 grams)
1
cinnamon stick
3
shallots, peeled and minced
1
cup chicken stock (250 ml)
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Directions

Step 1

With a meat tenderizer or meat pounder, gently pound the boneless quail to an even thickness.

Step 2

Mix the garlic, olive oil and rosemary in a shallow bowl. Add the quail, season and set aside for 1 hour.

Step 3

Lay two slices of prosciutto on top of an 11x 5-inch sheet of parchment paper. Place 1/2 of a quail on top of the prosciutto. Top with 2 large sage leaves, 2 slices of fresh figs, 1 ounce of foie gras (optional) and then 2 more slices of prosciutto. Roll up the quail, using the parchment paper to form a perfect roll. Continue process with the remaining quail.

Step 4

Preheat oven to 350 degrees F.

Step 5

Heat skillet over medium heat. Add rolls and brown on all sides, about 5 to 10 minutes. Transfer to oven and roast for 6 minutes. Cut the quail rolls in 2-inch portions. Serve with fig vincotto glaze.

Step 6

Add the dried figs, vincotto and Marsala to a small bowl. Let the mixture sit for 30 minutes.

Step 7

Heat a skillet over medium heat. Add a touch of olive oil, the pancetta and shallots. Cook until shallots and pancetta soften and begin to caramelize, about 10 minutes. Increase heat to medium-high. Add the connamon stick, figs, marsala and vincotto mixture and the chicken stock. Reduce the liquid to 2/3’s of the original volume. Serve with the Quail Saltimbocca Rolls.

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