125 mlamontillado sherry (see note)75 gmraisins100 gmpiece of prosciutto, diced200 gm(1 cup) farro perlato (see note)320 mlextra-virgin olive oil, plus extra for rubbing180 gm(1 cup) natural almonds, roasted and coarsely chopped1 cup(loosely packed) flat-leaf parsley leaves (about ½ bunch)150 mlverjuice80 gm(1 cup) dark-skinned grapes, halvedTo season:freshly ground white pepper6butterflied jumbo quail (about 220gm each)
Combine sherry and raisins in a small bowl and macerate until plump (25-30 minutes).
Heat a frying pan over medium-high heat, add prosciutto and sauté until golden and crisp (2-3 minutes), set aside.
Combine farro, 500ml water and 1 tsp sea salt in a saucepan, bring to the boil, reduce heat to low and simmer until all water is absorbed (16-18 minutes). Remove from heat, spread on a tray, drizzle with 20ml extra-virgin olive oil, cool to room temperature. Transfer to a bowl, add almonds, parsley, raisin mixture and prosciutto, toss to combine, set aside.
Combine verjuice, grapes and remaining extra-virgin olive oil in a shallow tray, season to taste with sea salt and freshly ground white pepper, set aside.
Preheat a char-grill over high heat and brush with a little olive oil. Season quail to taste and rub with a little extra-virgin olive oil. Grill skin-side down until brown (2-3 minutes), turn and grill until cooked through (2 minutes). Transfer to grape mixture and stand for 5 minutes. Remove quail from grape mixture, halve and serve immediately with farro salad and a little grape mixture spooned over.
Note Amontillado sherry is available from select bottle shops. If it’s unavailable, substitute another medium-dry sherry. Farro perlato is a pearl wheat available from select delicatessens. If it’s unavailable, substitute pearl barley.