Calabrian style Partridge
Second courses
Aged
6 people
Ruggiero Magliocchi, La Voce Bruzia
About 60 minutes
Ingredients:
A partridge
Concentrated broth
Salt
Pepper
50 g cleaned and sliced mushrooms
Aged Grappa
200 g sliced potatoes
Oregano
30 g butter
30 g lard
Concentrated broth
Salt
Pepper
50 g cleaned and sliced mushrooms
Aged Grappa
200 g sliced potatoes
Oregano
30 g butter
30 g lard
Preparation:
Brown the partridge in butter on low heat.
Add 250 g of concentrated broth, salt, a pinch of pepper and a few mushrooms.
When the partridge is almost cooked, add two tablespoons of Grappa and serve in the pan.
As sides dish, serve the potatoes fried in lard with a pinch of oregano.
Add 250 g of concentrated broth, salt, a pinch of pepper and a few mushrooms.
When the partridge is almost cooked, add two tablespoons of Grappa and serve in the pan.
As sides dish, serve the potatoes fried in lard with a pinch of oregano.
