2 cups of pea, finely chopped (90 g)
6 slices of prosciutto, finely chopped (95 g)
4 tablespoons of grated Parmesan cheese
2 tablespoons of chopped parsley
4 quails, cleaned (700 g)
1/2 teaspoon of salt
1/4 cup of butter (50 g)
1/3 cup of dry white wine (80 ml)
1 1/4 cups of water (300 ml)
2 cups of pea, finely chopped (90 g)
6 slices of prosciutto, finely chopped (95 g)
4 tablespoons of grated Parmesan cheese
2 tablespoons of chopped parsley
4 quails, cleaned (700 g)
1/2 teaspoon of salt
1/4 cup of butter (50 g)
1/3 cup of dry white wine (80 ml)
1 1/4 cups of water (300 ml)
In a medium bowl, mix the pea, prosciutto, Parmesan cheese, and parsley
Season the quails with salt and stuff them with the mixture
Cross the legs of the bird and tie them together with kitchen twine, leaving two long ends
Fold the sides of the opening where the filling was inserted across with a toothpick
Pass one end of the twine over the toothpick, join the other, and tie
In a large skillet, melt the butter over medium heat
Arrange the quails side by side in the skillet and cook them, turning occasionally, until they are golden brown (13 minutes)
Add the wine, cover, and simmer
Reduce the heat and let it evaporate completely
Moisten with water, cover the skillet, and cook until the quails are tender (about 15 minutes)
Transfer them to a serving dish, remove the twine and toothpicks, and serve immediately
464 calories per serving
