Quail with Prosciutto di San Daniele and Shallots

Tempo di Lettura: 2 minuti

Prosciutto di San Daniele is made with only 3 ingredients: selected Italian pork thighs, sea salt and the unique San Daniele microclimate. It’s a totally natural product, free from preservatives, nitrites and nitrates.

Due to its high nutritional value and easy digestibility, guaranteed by a maturation period of not less than 13 months, Prosciutto di San Daniele PDO is suitable for all types of diet, including that of athletes, children and the elderly, while it’s also good for those on low-calorie diets. Because of its natural characteristics, it’s a product that is even highly recommended by nutritionists as part of food programmes designed to help the body stay healthy.

This recipe has been specially created by Chef Lorenzo De Guio who presents us with a recipe based on delicious quail, Prosciutto di San Daniele PDO and shallots.

Ingredients for 2 people:

• 1 whole quail

• 3 slices of Prosciutto di San Daniele

• 100g parsley

• 50ml peanut oil

• 5 shallots

• Balsamic vinegar

Method

• Prepare the quail by removing the thighs and breast from the carcass.
• In a saucepan, add the extra-virgin olive oil to the carcass and the quail thighs and breast, add water and bring to the boil. Cook over a low heat for an hour. The will create a broth for you to use later in the recipe.
• Remove the thighs and breast from the broth in the saucepan and drape a few slices of Prosciutto di San Daniele over them before cooking in a skillet over a low heat with a tablespoon of extra virgin olive oil (without adding salt). Cook for about 8 minutes.
• Meanwhile, in a blender add 100g of parsley with 50g of extra virgin olive oil and blend, at maximum speed, for five minutes. Drain the mixture with a linen cloth or a narrow mesh strainer.
• Place the whole unpeeled shallots in a baking dish and sprinkle with salt. Cook them in the oven at 150°C for 30 minutes.
• In a pan melt 3 tablespoons of sugar and let it caramelise, then add the shallots, having cooled, peeled and glazed them with balsamic vinegar. Then add two glasses of the broth and reduce to sauce.
• Serve the shallots beside the Prosciutto di San Daniele-wrapped breast and the quail thighs, drizzling the sauce over the shallots.
• Complete with parsley oil and aromatic herbs.