Quail with Prosciutto, Figs and Gorgonzola

One of my favourite Italian taste memories is a dish served by Armando Percuoco at Sydney’s Buon Ricordo, which involves wrapping fresh figs in prosciutto and baking them in a creamy blue cheese sauce. I have used those ingredients and his inspiration as a starting point for this dish, which elaborates on another Italian classic – saltimbocca. The flavours and textures are in perfect balance and harmony.