Anthony Amoroso


Michael Mina Bellagio
3600 Las Vegas Boulevard South
Las Vegas, NV 89109


Chef Anthony Amoroso

Michael Mina | Las Vegas

For a town that’s all about glitz and glitter, Chef Anthony Amoroso stands out for his sophisticated and refined cuisine. Amoroso describes his philosophy on food and dining as “less is more,” and it certainly shows: his sense of presentation is understated and beautiful, and he has a gift for subtle balances of flavors. The Pancetta-Wrapped Cavendish Farms Quail, Marcona Almonds, Brown Butter Jus and Almond Milk Foam achieves that equilibrium of being both rich and light, and it has a delicate look to it. Tiny cylinders of boneless quail meat sit on single Brussels sprout leaves, and the bubbly almond milk foam spills over top—it’s quintessential Amoroso.

Pancetta-Wrapped Quail, Marcona Almonds, Brown Butter Jus, and Almond Milk Foam
Chef Anthony Amoroso of Michael Mina – Las Vegas, NV
Adapted by

Yield: 4 Servings


    Pancetta-Wrapped Quail:
  • 4 semi boneless quail (breasts split, skin off, rough chop the remaining quail for jus)
  • 2 medjool dates, pureed
  • 8 thin slices pancetta

    Quail Jus:
  • ¼ cup olive oil
  • quail bones and scrap
  • Salt
  • 3 shallot s, thinly sliced
  • 1 clove garlic, peeled and sliced
  • 1 cup dry white wine
  • 1 orange, zested, peeled, pulp chopped, and juice reserved
  • 1 sprig thyme
  • 1 each arbol chile
  • 10 each black peppercorn
  • 2 cups water
  • 2 tablespoon sherry vinegar

    Almond milk foam:
  • 1 cup Marcona almonds, toasted
  • 1½ cup skim milk
  • Zest of 1 lemon
  • 4 grams lecithin powder

    To Assemble and Serve:
  • ¼ cup olive oil
  • Pancetta-wrapped quail (from above)
  • 2 tablespoon butter
  • 1 cup Brussels sprout leaves
  • Quail jus (from above)
  • Salt
  • Fresh ground black pepper 


For the Pancetta-Wrapped Quail:
Season the quail breasts with salt and pepper. Spread date puree on half of the quail breasts and sandwich with other half. Tightly roll the quail with pancetta then tightly wrap with cling film. Seal quail in vacuum bags and cook en sous vide at 59°C/138°F for 45 minutes; shock in an ice bath.

For the Quail Jus:
In a 2 quart pot, heat olive oil over medium high. Pan roast the quail bones and scraps until well browned and season with salt. Add the shallots and garlic; sweat until translucent. Deglaze with white wine and reduce by 90%. Add the orange pulp and juice and simmer 20 minutes. Add thyme, arbol chile, peppercorns and water; reduce by 75%. Strain through chinois and reduce to sauce consistency. Season jus with sherry vinegar.

For the Almond Milk Foam:
In a 1 quart pot, simmer almonds and milk for 30 minutes. Strain and puree almonds, adding milk as necessary. Add lemon zest and lecithin powder, using an immersion blender to emulsify and foam.

To Assemble and Serve:
Heat olive oil in a sauté pan over medium heat. Pan roast quail breasts rotating until the pancetta is browned crisp. Add half the butter and baste until desired doneness is reached. Allow to rest before slicing. In a separate pan, saute the Brussels sprout leaves in the remaining butter until softened  and reserve warm. Place Brussels leaves along plate. Slice quail into thirds and place on the Brussels leaves. Finish with quail jus and almond milk foam.


back to top

   Published: October 2008