QUAIL EGGS WRAPPED IN PROCIUTTO WITH BASIL AND BALSAMIC DRESSING
-12 quail eggs
-4 slices of prociutto
-1tbs pesto alla Genovese (basil pesto)
-1bs extra virgin olive oil
-1ts aged balsamic vinegar
-12 leaves of fresh basil, similar in size
Boil the quail eggs in salted water for 5mn. Fish them out and plunge them in ice cold water for another 5 mn. Peel and set aside.
Cut each slice of prosciuto into 3 long strips.
Roll each prosciuto strip with an egg in the middle.
Mix the pesto, olive oil and balsamic vinegar in a small bowl to make a dressing
Garnish each roll with a basil leave and drizzle with your dressing just before serving.