Involtini di Quaglie

By LeeBoruchow

Ingredients

• For the stuffing:
• 8 quails, sleeve boned
• 1/4 cup extra-virgin olive oil, plus 1/4 cup
• 1/2 cup dry white wine
• 4 whole fresh porcini mushrooms, sliced
• 1 tbsp parsley, chopped
• 1/2 cup dried porcini (soaked in warm water), roughly chopped
• 8 jarred chestnuts, chopped
• 400 g ground chicken
• 2 sprigs picked thyme, leaves picked
• 40 g cup grated parmigiano reggiano
• zest of 1 lemon
• 40 g cup fresh breadcrumbs
• salt and pepper, to taste
• 2 eggs, lightly beaten

Details

Servings 4
Adapted from sbs.com.au

Preparation

Step 1

Make the stuffing first as time allows the flavour to develop. Place all the ingredients for the filing in a mixing bowl and mix thoroughly.

Place the quail on a board and season well. Place enough stuffing in the middle of the bird. Then tie with butchers string to hold the bird together so the filling doesn’t come out.

In a fry pan on medium heat, brown the quail and transfer to a roasting tray. Add the wine and roast in a preheated oven at 350 for approx 10 to 15 minutes.

Sauté the sliced porcini mushrooms, add the chopped parsley just before serving. To assemble the plate, plate the mushrooms loosely on the plate with the quail sitting on top. Drizzle with virgin olive oil and some of the pan drippings.