Partridge Sardinian-style

Partridge Sardinian-style

Pernice alla Sarda

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 litre Chicken stock
or 1 litre Vegetable stock
4 partridges, cleaned
8 tablespoons extra virgin olive oil
4 tablespoons white wine vinegar
3 tablespoons flat-leaf parsley, coarsely chopped
3 tablespoons salted capers, soaked, drained and chopped
a few rosemary sprigs
salt
pepper

Method

  1. Bring the stock to the boil in a large cooking pot, add the partridges and simmer for 25 minutes until tender. Drain and leave to cool, then quarter the birds.
  2. Mix the olive oil, wine vinegar, parsley and capers together in a shallow dish and add the rosemary sprigs. Add the cold partridge pieces and turn to coat with the mixture. Cover and leave to marinate in the fridge for at least 6 hours before eating, turning the birds from time to time.
  3. Season the partridge pieces as you eat them, with your hands naturally. The traditional accompaniment is carta da musica, the thin Sardinian bread, made more crispy in the oven and sprinkled with the oil of the marinade.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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