Quaglie con piselli

This quail recipe from the Campania is an ideal spring dish, as new peas are just starting to appear at the market. In a similar recipe from the Marches, the pancetta wrap is dropped, but strips of prosciutto are added to the braising pan along with the peas. If you like their slightly gamier flavor, pigeons (squabs) may be prepared the same way. Allow one per person and adjust the braising time to 1/4 hours. Serve the quail and peas with chive mashed potatoes or polenta, or on a bed of ris