Quail with Peas: Quaglie con Piselli

Ingredients

• 1  carrots finely chopped
• 1 rib celery finely chopped
• 1 cup cooking wine dry white
• 1 pound peas fresh shelled
• 2 cloves garlic finely chopped
• 0.3 cup olive oil extra-virgin
• 1  onion finely chopped
• 4 servings salt and pepper 
• 0.3 cup tomato purée 
• 8  quails (bones removed, entire body intact)
• 8  quails entire (bones removed, body intact)

Equipment

• frying pan

Directions

1. In a 12 to 14-inch saute pan, heat the olive oil over high heat until almost smoking.
2. Add the onion, carrot, garlic and celery and cook until browned. Season the inside of the quail with salt and pepper and add to the pan to cook until browned on both sides.
3. Add the wine and let it evaporate, then add the tomato puree and the peas and cook 15 minutes. Season with salt and pepper, to taste, and serve immediately.