Bucatini with quail meat sauce

03494 BUCATINI with QUAIL and gravy INGREDIENTS PEPPERS 4 PEOPLE 4 quails, 40 g butter, chopped onion, 1 200 g tomatoes, 1 green pepper, 1 yellow pepper, fresh basil, salt and pepper.

Boned quails PROCEDURE and cut the flesh into small cubes of 1 cm on each side.

Wash and peel the peppers and cut them into dice.

In a pan with 20 g of butter to Brown the meat over high heat, add salt and pepper.

Get it out from heat and keep warm.

Add the remaining butter and Brown the onion; join the peppers to blow, and then add the tomatoes and cook for 20 minutes.

At the end of cooking add the meat and let stand for a few minutes in the sauce.

Adjust with salt and pepper.

Add the chopped Basil and mix.

Cook the pasta in plenty of boiling salted water, drain and blend it with the quail egg.