Prosciutto-wrapped quails stuffed with ricotta, sage and green olive

Need an Italian inspired dish that is sure to impress? Why not try Maggie Beer’s Quail Dish that will have people lining up for seconds!

SERVES 4 / PREPARATION 20MIN / COOKING 2 HRS

Ingredients

6 de-boned quails (also ask to see if we have any bones lying around to add flavour to the stock)
75 ml marsala
500 ml chicken stock
170 g ricotta
12 small sage leaves, finely sliced
1 lemon, zested, plus a squeeze of lemon juice
river salt and black pepper
18 green olives, pitted
6 long slices prosciutto
olive oil

Instructions

Preheat oven to 200°C. Hopefully you have a nice pile of bones that we have given you (if not, you’ll have to rely on the flavour of the chicken stock). Place the bones on a baking tray and roast for 20 minutes. Transfer bones to a saucepan, making sure you scrape the tray nicely to get all the tasty residual meat scraps. Place the pan on high heat, add the marsala and reduce for a couple of minutes. Add the chicken stock, bring up to just boiling point, then turn it down to a low simmer. Simmer for 1–1 ½ hours, until reduced by about half. Skim the scum from the surface as necessary.

Place the ricotta in a bowl with the sage and lemon zest. Season with salt and pepper. Preheat oven to 200°C.

Spread 1 quail out on a board, skin-side down. Lightly season the flesh and then place a spoonful of the ricotta mix right in the middle of the bird in between the breast. Spread it gently so it runs in a line from top to bottom. Place three olives along the top of the mixture. Gently fold the bird over so the two edges meat.

Lay a slice of prosciutto down, give it a little splash of oil and then carefully place a quail in the middle of the slice, breast-side up. Using the edges of the prosciutto, coming under the little wing bits, wrap the bird up. Repeat with the remaining quails, filling and prosciutto.

Lightly oil a large baking tray and arrange the birds on it skin-side up and not too close together. Add another drizzle of oil and a few turns of pepper. Bake for 10 minutes.

Meanwhile, strain the sauce into clean saucepan, add a splash of olive oil and a squeeze of lemon juice. Whisk to combine and season with a nice amount of salt.

Remove tray from oven, cover with foil and rest in a warm place for 3 minutes.

When ready to serve, cut two quails in half lengthways to show off their pretty stuffing, then arrange on a large warmed platter with the whole birds. Add any tray juices to your sauce, pour over and eat quickly before the little birds get cold.

Serve with polenta or a warm grilled vegetable salad.

(Maggie Beer – SBS Food, 2013)