Fregola Salad with Prosciutto Wrapped Quail - Prosciutto Di Parma
We love prosciutto salad, that’s why we’ve come up with a recipe for Fregola Salad with Prosciutto di Parma Wrapped Roasted Quail. It’s refined and festive.
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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
- pepper
- 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
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