Phillip Johnson

Quail wrapped in coppa with ricotta, sage and chard

Serves 6


6 medium quail, boned
6 thin slices coppa (sliced lengthwise or substitute prosciutto)
1 x 400g tin Italian tomatoes, chopped
3 cups cooked chickpeas
1 bunch ruby chard
1 onion, diced
1 large carrot, diced
1 stick celery, diced
1 small leek, washed well and sliced
6 tablespoons ricotta
3 cloves garlic, crushed
fresh sage leaves
pinch dried chilli
1.5 teaspoons cumin seeds, roasted and ground
1/4 cup fresh oregano, washed and picked
1 lemon, juice only
extra virgin olive oil
pepper and salt


Lay coppa flat on chopping board, top each slice with 2-3 sage leaves.

Place 1 tablespoon ricotta under skin of each quail and lay bird on coppa, skin side down. Wrap quail in coppa, with join on underside.

For the chickpea mix, heat oil in pan over moderate heat and sweat onion, carrot, celery, leek, garlic and chilli until soft.

Add tomatoes, chickpeas and cumin then simmer 15 minutes. Add oregano and lemon juice then season with salt and pepper.

This dish may be served at room temperature or reheated if preferred.

To serve, preheat oven to 220 degrees C (430 degrees F).

Heat ovenproof frypan over high heat and brush lightly with olive oil.

Place birds skin side up in pan and sear on underside.

Turn birds and place pan into hot oven for 5 minutes, remove and rest for 5 minutes.

Wilt chard in hot pan with a little olive oil, season well.

Place a spoonful of chickpea mix on plate, rest quail on top.

Arrange some wilted chard next to quail and drizzle with jus.

Pour a little extra virgin olive oil over chickpea mix.

Quail wrapped in coppa with ricotta, sage and chard