Fregola Salad with Prosciutto Wrapped Quail - Prosciutto Di Parma

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon red chili flakes
• 6 semi-boneless quail
• Salt and pepper, to taste
• 6 slices Prosciutto di Parma
• 1 cup fregola pasta
• 1/4 cup pitted, chopped dates
• 1/4 cup raisins soaked overnight in verjus or white wine
• 1/4 cup apple, diced
• 1/4 cup pinenuts, toasted
• 1/4 cup chopped parsley leaves
• 1/4 cup chopped celery leaves
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Saba, or to taste
• Salt, to taste
• Red chili flakes, to taste