Char-Grilled Quail, Farro & Prosciutto Salad Recipe
Australian Gourmet Traveller Italian recipe for char-grilled quail, farro and prosciutto salad by Nicky Riemer from Melbourne Wine Room.
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Ingredients
- 125 ml amontillado sherry (see note)
- 75 gm raisins
- 100 gm piece of prosciutto, diced
- 200 gm (1 cup) farro perlato (see note)
- 320 ml extra-virgin olive oil, plus extra for rubbing
- 180 gm (1 cup) natural almonds, roasted and coarsely chopped
- 1 cup (loosely packed) flat-leaf parsley leaves (about ½ bunch)
- 150 ml verjuice
- 80 gm (1 cup) dark-skinned grapes, halved
- freshly ground white pepper
- 6 butterflied jumbo quail (about 220gm each)
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