Quail saltim­bocca with grapes and wal­nuts


Food and Travel (UK) - - Recipes -

6 large quail, each about 180g 6 slices pro­sciutto

6 large sage leaves

4tbsp ex­tra vir­gin olive oil 2tbsp vin­cotto, aged bal­samic or bal­samic glaze

1tsp sherry vine­gar

50g wal­nuts

150g seed­less grapes

3tbsp Marsala

50g but­ter

60g picked wa­ter­cress leaves

To serve

potato stacks and bar­ley salad (see recipes, right)

Pre­heat the oven to 200C/400F/ Gas 6 and line a large roast­ing tray with bak­ing pa­per. But­ter­fly the quail (you can ask your butcher to do this) and sea­son. Wrap a slice of pro­sciutto around the breast of each quail, tuck­ing it be­neath the legs and wings. Place a sage leaf on top and use a cock­tail stick or bam­boo skewer to se­cure the sage leaves and pro­sciutto in place.

Com­bine 1tbsp of the oil, the vin­cotto and vine­gar and add a lit­tle salt and pep­per. Set aside. Toast the wal­nuts in a small dry pan over a medium heat.

Heat the re­main­ing oil in a large fry­ing pan un­til hot. Add the quail, breast side down, and sear for 3-4 min­utes, turn­ing half­way, un­til browned, us­ing a fish slice to keep them pressed flat. Trans­fer to roast­ing tin, breast side up, and driz­zle over the vin­cotto mix­ture. Bake for 5 min­utes, re­move and rest for a fur­ther 5 min­utes.

Mean­while, add the Marsala to the pan and al­low to bub­ble. As soon as it set­tles down, whisk in the but­ter un­til melted. Add the grapes and wal­nuts and heat gen­tly for 2-3 min­utes. Trans­fer the quail to 6 plates. Spoon over the grapes, wal­nuts and sauce.

Scat­ter over the wa­ter­cress. Serve with potato stacks and bar­ley salad.

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