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    Salad of Quail Saltimbocca

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    Salad of Quail Saltimbocca

    Serves: 4


    • 4 large quails
    • 16 medium sage leaves
    • 16 slices of prosciutto
    • 1 teaspoon olive oil, for cooking For the salad
    • For the salad
    • 1 radicchio heart, washed
    • 1 ripe pear, diced
    • Drizzle of virgin olive oil
    • Drizzle of balsamic vinegar
    • Salt and freshly ground black peppers


    1. Cut down through the ribcage, to one side of the backbone, on each quail. Split the birds open. Cut away the backbone and ribcage and pull out the breast bone. Leave the leg and wing bones. Flatten out each bird.
    2. Place skin side up. Put a sage leaf on each breast and leg. Wrap each with prosciutto. Heat a non-stick frying pan with a little olive oil until really hot then cook the quail for 3-4 minutes each side. Let them rest for a few minutes.
    3. Distribute the radicchio and pear between 4 plates. Drizzle olive oil and vinegar on the salad and season with a little salt and pepper. Put the quails on the salad and serve.

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