Grilled Prosciutto Wrapped Quail
A recipe for Grilled Prosciutto Wrapped Quail with Mustard Greens Gnocchi and Creole Mustard Jus, from Chef Mimi Assad at Le Foret in New Orleans.
Keywords
- entrées
- Le Foret
- New Orleans
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Ingredients
- 1 bunch mustard greens
- 1 tsp. extra virgin olive oil
- 1/2 cup freshly grated Parmesan Reggiano
- 2 egg yolks
- 1 whole egg
- 1/3 cup all purpose flour
- 1/2 cup panko bread crumbs, finely ground
- Salt
- pepper
- 1/4 cup chopped onion
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- 1/2 tsp. tomato paste
- 3 tbsp. white wine
- 1 1/2 cups low sodium or no salt chicken stock
- 3 thyme sprigs
- 1 tbsp. Creole mustard
- 1/4 cup pine nuts, toasted
- Minced parsley, chives
- 6 deboned quail
- 24 thinly sliced 1/2 inch wide strips of prosciutto
- Olive oil
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