Call it roulade, ballotine or filled rolled meat. It's so great that it's worth the endeavor of deboning a bird (in this case, a Quail).
- Quail - 2 whole
- Prosciutto - 8-10 slices
- Pancetta - 115 g (1/4 lb)
- Gruyere chesse - 225 g (1/2 lb), cut in rectangles
- Paprika - 1 teaspoon
- Herbes de Provence - a pinch
- Garlic - 2 cloves, thinly sliced
- Shallots - 1, medium, thinly sliced
- Sage - fresh leaves, approx 12
- Red pepper - 1/2 - 1, skinned, cut in small cubes
- Pine nuts - 1 Tablespoon
- Black olives - 6-8, cut in quarters lengthwise
- Butternut Squash - 1/2
- Debone the Quails. Check here if you need some assistance on how to do it.
- Arrange the Quails, skin size down, filling any cavity with some leg and wing leg scraped from the bone.
- Season with salt, pepper, paprika, cumin and oregano.
- Prepare the butternut squash pure. Set aside.
- Prepare the ballotine filling:
- Put the red pepper in the oven for a couple of minutes so that you can peel it easily. Remove the skin, core and seed the red pepper. Cut it into slices lengthwise.
- Gently stir the shallots and garlic with the herbs for a couple of minutes.
- Cut the cheese in rectangles.
- Cut the olives in quarters lengthwise
- Proceed to fill the roulade:
- Season the meat with sea salt and black pepper
- Cover the meat at the center lengthwise with the pancetta. Do the same with the cheese, the red peppers, olives and sage in that order.
- Roll up the quail little by little until it's rolled up.
- Roll the ballotine from the tail to the head.
- Wrap the roulades with prosciutto to form a nice even shape.
- Heat a large iron skillet, add one tablespoon of olive oil and when it starts to smoke, add the quails. Cook at mid-high heat for approximately 10-15 minutes rotating them as needed to make sure they are cooked evenly and they don't get burned. The ballotines should offer some resistance when you press it with a thong.
- Let it stand for a couple of minutes. Slice and serve.
- The one pictured above, I prepared it for Moira when she came back from a short vacation in Argentina. I served them with steamed peas, butternut squash puree and a red wine port reduction. Check the sauce recipe here. You should reduce it to reach a final consistency that's more like a glaze.
Call it roulade, ballotine or filled rolled meat. It’s so great that it’s worth the endeavor of deboning a bird (in this case, a Quail).Add to Favourites