(Pasta salad with quail eggs - Our recipe)

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36 quail eggs
1 400 g (14oz) can peas, rinsed and drained
1 280 g (10 1/2oz) can grilled sweet peppers in oil
1 280 g (10 1/2 oz) can mushrooms in oil, well drained
2 tablespoons chives
8 tablespoons olive oil
500 g (18 oz) dry pasta (pipe or farfalle)
Salt

Time:
preparation: 30 minutes
cooking: 15 - 20 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 294 (kCal) 15 % GDA - 1228 (kJ)
Protein: 8.2 (g) 16 % GDA
Total fat: 10.9 (g) 14 % GDA
Total carbohydrate: 43.2 (g) 16 % GDA
Sugars: 2.8 (g) 2 % GDA

Cook the quail eggs in water for 4 minutes. Plug them into very cold water as soon as they are cooked; this helps loosen the shell.
Crack every egg around its center and, gently, roll it on a work surface until the eggshell is cracked all around the center. Peel the eggshell away from the white. Wash them under cold running water and dry gently before using.
In a large bowl add the ingredients: 18 quail eggs (the other ones will need for decorating), peas, the mushrooms cut into two halves lengthways, the peppers cut into thin strips, chives and olive oil.
Boil the "pipe" in salted water, drain and run under cold water in order to stop cooking; add to the mixture.
Season with salt and stir gently. Put the other quail eggs on the surface. Chill until serving for at last 2 hours but bring back to room temperature before serving.