Quail stuffed with ricotta and wild mushroom wrapped in proscuitto

  • Serves 6


  • 6 rannock farm quail*
  • 6 slices of proscuitto*
  • 300 g fresh ricotta*
  • 1 small brown onion (finely diced)
  • 1 punnet shitake mushrooms (approx 100g)
  • 1 punnet oyster mushrooms (approx 100g)
  • 3 sprigs of thyme
  • 1 egg
  • 1 clove garlic
  • salt + pepper
*Ingredients available from Togninis Milton.


To make mushroom mix sauté chopped mushrooms, onion and garlic, the add thyme at the end. Mix ricotta and beaten egg into mushroom mixture and season with salt and pepper. Divide mix into six. Place mixture in the centre of the quail and fold quail around the stuffing. Wrap quail with proscuitto and pin with tooth pick if needed. Place the quail onto a tray lined with baking paper, Lightly drizzle the some extra virgin olive oil over the quail and season with salt and pepper. Place in oven at 180-200°C for 20-35 minutes. Baste about 4-5 times while cooking.

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