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1
Preheat the oven to 475.
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2
Wrap 16 of the figs with the 16 prosciutto strips.
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3
In a small bowl, mix 2 teaspoons of salt with 1 teaspoon of pepper and the cardamom.
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4
Season the wrapped figs and the quail cavities with some of the spice mixture.
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5
Stuff each quail with a wrapped fig.
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6
Season the quail all over with the remaining spice mixture.
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7
In a large skillet, heat 2 tablespoons of the olive oil.
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8
Add 6 of the quail and cook over high heat until browned all over, about 4 minutes.
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9
Transfer the quail to a shallow roasting pan.
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10
Repeat with the remaining quail in 2 batches, using 1 tablespoon of the olive oil each time.
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11
Roast the quail on the top rack of the oven for 5 minutes.
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12
Add the remaining 8 figs to the pan and roast for 5 minutes longer, or until the quail are just cooked through and an instant-read thermometer inserted in a breast registers 130.
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13
Transfer the quail and figs to a platter.
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14
Set the roasting pan over 2 burners on moderate heat.
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15
Add the wine and simmer, scraping the pan to loosen any browned bits; add any accumulated quail juices and simmer briefly.
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16
Remove the pan from the heat and whisk the butter into the sauce, 1 tablespoon at a time.
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17
Transfer the quail to plates and drizzle with the sauce.
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18
Garnish with the roasted figs and serve.
