Stuffed Quail with Peas and Prosciutto

Name: Stuffed Quail with Peas and Prosciutto
Yield: 4
Ingredients: 2 cups of peas (90g) without shells, finely chopped; 6 slices of prosciutto, finely chopped (95g); 4 tablespoons of grated Parmesan cheese; 2 tablespoons of chopped parsley; 4 quails, cleaned (700g); 1/2 teaspoon of salt; 1/4 cup of butter (50g); 1/3 cup of dry white wine (80ml); 1 1/4 cups of water (300ml)

1
2 cups of peas (90g) without shells, finely chopped
2
6 slices of prosciutto, finely chopped (95g)
3
4 tablespoons of grated Parmesan cheese
4
2 tablespoons of chopped parsley
5
4 quails, cleaned (700g)
6
1/2 teaspoon of salt
7
1/4 cup of butter (50g)
8
1/3 cup of dry white wine (80ml)
9
1 1/4 cups of water (300ml)

Ingredients

1
2 cups of peas (90g) without shells, finely chopped
2
6 slices of prosciutto, finely chopped (95g)
3
4 tablespoons of grated Parmesan cheese
4
2 tablespoons of chopped parsley
5
4 quails, cleaned (700g)
6
1/2 teaspoon of salt
7
1/4 cup of butter (50g)
8
1/3 cup of dry white wine (80ml)
9
1 1/4 cups of water (300ml)

Directions

1
In a medium bowl, mix the peas, prosciutto, Parmesan cheese, and parsley
2
Season the quails with salt and fill them with the pea mixture
3
Cross the legs of the bird and tie them with a piece of string, leaving two long ends
4
Fold the sides of the opening where the filling was introduced, crossing them with a toothpick
5
Pass one end of the string through three times, then join the other end and tie it up
6
In a large skillet, melt the butter over medium heat
7
Arrange the quails side by side in the skillet and cook them, turning occasionally, until they are golden brown (13 minutes)
8
Add the wine, cover, and let it simmer
9
Reduce the heat and let it evaporate completely
10
Add water, cover the skillet again, and cook until the quails are tender (about 15 minutes)
11
Transfer them to a serving dish, remove the strings and toothpicks, and serve immediately
12
464 calories per serving