Quails with Peas

01 / ABOUT THE DISH

About the dish

Quaglie con piselli is a traditional dish originating from the region of Marche. The dish is usually made with a combination of quails, tomato purée, white wine, minced prosciutto fat, peas, butter, salt, and pepper. The quails are browned in minced prosciutto fat, and they're occasionally sprinkled with wine. The tomato purée is added to the pan, the quails are seasoned with salt and pepper, and the dish is simmered over low heat. The peas are cooked in the remaining prosciutto fat and butter before they're added to the quail. Everything is well-stirred to blend for a few minutes, and quaglie con piselli is then ready to be enjoyed. The dish is especially popular in springtime, as new peas appear in the markets.