Michael Robinson, head chef of Margan Restaurant in NSW’s Broke Fordwich Wine Region, has put together an amazing Italian inspired quail saltimbocca for the cooler months.
2 deboned quails (ribcage removed and butter flied)
4 thin slices pancetta
1 bunch sage
Juice of one lemon
1 radicchio washed
Salt and pepper, to season
Slice quails in half and place two sage leaves under each breast then wrap with pancetta.
Peel and quarter pears removing seeds. Heat butter in a pan and add pears cook till brown add sugar and let it caramelise then add juice of lemon remove from heat.
In a separate pan heat olive oil place seasoned quails skin side down and cook for 2-3 minutes each side.
To finish place radicchio and pears on plate then top with quails. Drizzle caramelised pear juice over quails then sprinkle with chopped sage.
Enjoy with Margan Barbera or Margan Shiraz Saignee. For more information on A Little Bit Of Italy in Broke, please visit www.italyinbroke.com.au