Quail don’t offer a lot of meat, but they have a wonderfully delicate taste. Quail braised in white wine with young spring peas and pancetta: the peas lend their sweetness and the pancetta it savoriness. Quail is a lean bird, but slow, moist heat keeps it nice and juicy. The peas are braised along with the bird, for enough time for them to cook and absorb the wonderful juices. There’s no real sauce, but if you take a bit of bird, pancetta and peas with each bite, and you won’t miss it.
For 6 persons
6 quail, split down the middle lengthwise100g (3-1/2 oz) pancetta, cut into cubes3-4 cloves of garlic, lightly crushedDry white wine500g (16 oz) peas, frozen or fresh and shelledOlive oilSalt and pepperDirections
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