Here again is the method for the quail involtini, followed by some relevant photos
- Place the breadcrumbs and chestnuts in a bowl.
- Melt the butter in a small pan and sauté the garlic and shallot for 6 minutes. Remove from the heat, add to the bowl and mix well.
- Chop the herbs finely, add to the bowl, add the Marsala and mix well. Add salt and pepper to taste, going easy on the salt; prosciutto is coming!
- Lay one quail, skin side down, on a board or large plate, with a long side facing you. Lay two or three slices of prosciutto (depending on size) alongside and slightly overlapping each other on another plate.
- Take one fourth of the stuffing and spread it evenly along the quail flesh nearest to you. Now roll the quail and stuffing towards the opposite side, tucking in loose ends and spilled stuffing as you go.
- Place the rolled quail across one end of the prosciutto slices and roll it up, pressing gently on the prosciutto to seal gaps and edges as necessary.
- Lay the roll in the centre of one edge of a piece of lightly-oiled cooking foil that is at least 12cm wider than the length of the rolled quail and sufficiently long to wrap around the circumference of the roll one and a half times. Roll it all up and twist the two surplus ends of the foil as for a bonbon.
- Preheat oven to 180C.
- Place all four ‘bonbons’ on a baking tray and place them in the oven for 15 minutes. Remove the tray from the oven and carefully remove the foil; place the rolled quail back on the tray.
- Combine the oil, vinegar and honey in a bowl. Brush each quail generously with the glaze, return to the oven, using the second highest shelf. Remove from the oven when the glaze has browned lightly and the prosciutto is just crisp – about 7-8 minutes.
- Rest the quail for up to 10 minutes before slicing to serve.