Name: Quaglie con piselli (Pancetta- Wrapped Quail with Spring Peas)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 yellow onion, chopped; 2 cloves garlic, slivered; 4 tablespoons olive oil or unsalted butter; 8 boneless quail; 2 cups shelled fresh English peas or thawed, frozen peas; Salt and freshly ground black pepper; 8 small fresh rosemary sprigs; 1½ cups dry white wine, or half each wine and poultry stock; 8 slices pancetta

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

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