Quails in Fig Sauce
4 servings
60 minutes
Quail in fig sauce is an exquisite dish of European cuisine that combines tender quail meat with a rich fruity aroma. Historically, figs were used in Mediterranean gastronomy to add a sweet depth of flavor to meat. Marsala and rosemary create a rich bouquet, complementing the caramelized figs, while pancetta adds texture and richness. The sauce, infused with wine and herbal notes, makes the meat juicy and tender. This dish is perfect for a festive dinner, especially when paired with corn or barley porridge. Quail in fig sauce is a gastronomic journey through classic European flavors, uniting sweetness and spiciness in one exquisite culinary masterpiece.
1
In a large flat plate, mix crushed garlic, oil, half of the chopped rosemary leaves and sage. Brush the quails with the marinade and set aside for 30 minutes. Cut the figs, place them in a small bowl and pour wine over them. Let steep for 30 minutes.
- Garlic: 1 clove
- Extra virgin olive oil: 3 tablespoons
- Freshly chopped rosemary: 1 tablespoon
- Crushed sage leaves: 2 teaspoons
- Quail: 8 pieces
- Fig: 6 pieces
- Marsala: 1 glass
2
In a large skillet over medium heat, fry the coarsely chopped ham. Remove the fried pancetta from the skillet and set aside. Sear the quails one at a time for 6 minutes on each side.
- Pancetta: 50 g
- Quail: 8 pieces
3
In the same skillet, add chopped shallots and sauté until soft. Increase the heat and add figs along with wine. Cook for 5-10 minutes until most of the liquid evaporates. Then pour in the broth, bring to a boil and reduce the heat. Continue cooking until the figs are soft, about 10-15 minutes. Then add the sautéed ham pieces and remaining sage and rosemary. Warm the quails in the sauce one by one, place on a large dish and serve with corn or barley porridge. Enjoy your meal!
- Shallots: 3 pieces
- Fig: 6 pieces
- Marsala: 1 glass
- Chicken broth: 1 glass
- Pancetta: 50 g
- Crushed sage leaves: 2 teaspoons
- Freshly chopped rosemary: 1 tablespoon
- Quail: 8 pieces