This is a less classic pairing of ingredients but are very tasty too. Quail’s eggs have a higher proportion of yolk to white than hen’s eggs and are even more energetic.
Serves 4 Preparation and Cooking 20 Minutes
- 12 Quail eggs
- 6 slices of Prosciutto
- 1 Tbsp olive oil
- dry herbs of Provence
Cook the quail eggs for 2 to 3 minutes, depending on size, in simmering water and, once cooked, pass the eggs under cold running water.
Flake off the quail eggs, dry them and then roll them in your Italian ham strips. Keeping them closed with pikes. Reserve the mini rolls on a large plate, drizzle with olive oil, sprinkle with dried herbs and marinate for 1 hour in a plastic film.
Serve as an appetizer and enjoy.