Recipe by @mammachepiatti

Ingredients for 3 people

• 8 peppers
• 400 g of quail breasts @quajaveneta
• 1 egg
• 50 g of 18-month aged parmesan cheese
• 1 celery rib
• 1 carrot
• Half an onion
• Olive oil to taste.
• White wine to taste
• Vegetable broth to taste.
• Salt to taste.
• Pepper to taste.
• Fresh marjoram to taste.
• Breadcrumbs to taste.

Proceedings

1. Prepare a not-too-fine chop of celery, carrot, and onion, and brown it gently in a saucepan with 2 tablespoons of oil for a few minutes, until golden brown.
2. Add the boneless quail breasts to flavor, douse with white wine and let it evaporate, cooking for a few minutes. Bring to cook by adding vegetable broth if necessary. Season with salt and pepper to taste.
3. After about 10 minutes, when the meat is cooked, remove the meat with its gravy and pass it through a blender. Add the egg, parmesan cheese and plenty of chopped marjoram. Adjust for salt.
4. Cut the peppers in half, wash them and remove the seeds inside. Arrange them on a greased baking dish and fill with the freshly prepared filling.
5. Sprinkle the peppers on top with breadcrumbs and bake at 180° for 30 minutes. Cover the dish with aluminum foil for the first 15 minutes, then remove to continue cooking and allow the surface to brown.

Enjoy your meal!

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