(Pasta salad with quail eggs - Our recipe)

Time: preparation: 30 minutes ........ cooking: 15 - 20 minutes 36 quail eggs 400 g (14oz) can peas, rinsed and drained 300 g (10 1/2oz) grilled sweet peppers in oil 300 g (10 1/2 oz) mushrooms in oil, well drained 4 tablespoons chives 16 tablespoons olive oil 500 g (18 oz) dried pasta (pipe or farfalle) salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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), the rinsed and drained peas, the mushrooms cut into two halves lengthways, the well-drained 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 .

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".