Written by Jeff Davis Visit :
Visit authors websiteIngredients
Quail Saltimbocca
4 Whole Quail
4 Slices of Prosciutto
8-12 Fresh Sage Leaves
1 cup(s) White Wine, like Sauvignon Blanc
4 tbsp Unsalted Butter
2 Peaches
1 Lemon
All Purpose flour, for dredging
Mozzarelle Cheese slices, or shredded
Freshly ground black pepper
Kosher Salt
Tooth Picks
Instructions
Quail Saltimbocca
Step #2 - Start this recipe by gathering your ingredients, slicing your peaches and Spatchcocking the quail by removing the spine of the birds with kitchen shears.
Step #3 - Using kitchen shears, cut around around both sides of the spine, so that it can be removed.
Step #4 - Flip the Quail over so the breast meat is pointing up.
Step #5 - Place your palm over top of the breast and press down until your hear the breast bone pop.
Step #6 - This should allow the birds to lay flat.
Step #7 - Season Quail with salt and pepper.
Step #8 - Heat 2 tablespoons of butter in large, oven safe skillet.
Step #9 - Lightly dust the quail with flour on both sides.
Step #10 - Wrap each quail with one slice of Prosciutto, pinning in place with toothpicks. Place one sage leaf over top of each quail breast, pinning in place with toothpick
Step #11 - Add two to four sage leaves to hot oil and allow to crisp. Remove to a plate
Step #12 - Add four quail to the hot skillet, breast side up.
Step #13 - Allow to brown for a few minutes in hot pan, then flip over and allow the other side to brown for another minute or two.
Step #14 - Add two tablespoons of butter to skillet, allowing to melt.
Step #15 - Add White wine to hot skillet, using a spatula to scrap up any brown bits from the bottom of the skillet.
Step #16 - Squeeze in the juice from one half of lemon.
Step #17 - Add Peach slices to pan.
Step #18 - Add Mozzarella cheese and a few fresh sage leaves. Season with salt and pepper.
Step #19 - Bring to a boil, then reduce to a simmer allow to cook 5-8 minutes. Allowing the sauce to reduce and the quail to cook.
Step #20 - Set oven to broil on HI. Place Quail in oven for a few minutes, watching closely, just allowing cheese to melt and peaches to caramelize. Remove and allow to rest a few minutes before serving. Sprinkle crushed fried sage leaves over top.
