Quail Saltimbocca with Caramelised Pear and Radicchio Salad

10 Ingredients

4

Method

1.

Slice quails in half and place two sage leaves under each breast then wrap with pancetta.
2.

Peel and quarter pears removing seeds. Heat butter in a pan and add pears cook till brown add sugar and let it caramelise then add juice of lemon remove from heat.
3.

In a separate pan heat olive oil place seasoned quails skin side down and cook for 2-3 minutes each side.
4.

To finish place radicchio and pears on plate then top with quails. Drizzle caramelised pear juice over quails then sprinkle with chopped sage.
5.

Enjoy with Margan Barbera or Margan Shiraz Saignee

Nutritional information

Nutritional analysis per serving (8 servings)

Energy 197kj
Fat Total 12g
Saturated Fat 5g
Protein 6g
Carbohydrate 15g
Sugar 11g
Sodium 273mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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