Quail Casserole with Peas

Quaglie in Tegame

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This delicious dish of quails cooked in white wine with peas comes from the Marche. It is definitely the recipe for anybody who has wanted to try quails but has never known how, or wondered if they were a bit tricky. The Marche can boast many wonderful wines, but none is more famous than the Verdicchio from the town of Iesi; if possible, use it in the dish and drink it with the finished result. An alternative to quails is poussins or chicken breasts. Serve with boiled new potatoes and a gre