To celebrate ‘A Little Bit of Italy in Broke’ on April 13 and 14, 2013 in the beautiful Broke Fordwich Wine Region, Margan Restaurant’s head chef Michael Robinson has put together an amazing Italian inspired Quail saltimbocca for you to try!


  • Salt and pepper to season

  • 2 deboned quails (ribcage removed and butter flied)

  • 4 thin slices pancetta

  • 1 bunch sage

  • 2 pears

  • 50g sugar

  • Juice of one lemon

  • 50g butter

  • 1 radicchio washed

  • Olive oil


  • 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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