Quayle with peas
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The cooking tradition in the Marche region is based on fish and large amounts of game and meat, depending upon whether you’re in the wooded inland or on the coast. This is a great and simple dish for lovers of game
Ingredients:
8 quails
150grms of pancetta bacon
50 grms of butter
1 glass of dry white wine
1 tin of peeled tomatoes
1/2 kg of frozen peas
salt
pepper
How to prepare it
Let’s presume that you already have the quayles cleaned and prepared (ask your butcher to prepare them if necessary). Chop up the pancetta mixing it with the butter, stuffing a small amount in each quayle – binding them after to keep it in place.
In a deep pan with the remaining pancetta and butter, brown the quayles evenly, then add the wine allowing it to be absorbed and to evaporate. Then add the tomatoes and cook over a reasonable flame until the sauce condenses. add water if necessary – the cooking time should be roughly 45 minutes. Towards the end of the cooking time, add the peas – allowing for between 5-8minutes cooking time for them.
Serve with bread, or with roasted potatoes and seasonal vegetables.
To drink
How about a dry, red, full bodied wine like the famous Trentino Marzemino (featured in Mozart’s Don Giovanni – to keep you in good company!)
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