Preparation
step 1: the partridges are cleaned, washed and flamed. salt and pepper are added. flanged (sewn with thread).
step 2: we pass the partridges through flour and fry them in oil. we put them aside.
step 3: in this same oil, sauté the vegetables with the bouquet of aromatic herbs.
step 4: add the partridges, wine and broth and season. once cooked, remove the twine, cut in half, removing the shell and pour the sauce over the partridges.
step 2: we pass the partridges through flour and fry them in oil. we put them aside.
step 3: in this same oil, sauté the vegetables with the bouquet of aromatic herbs.
step 4: add the partridges, wine and broth and season. once cooked, remove the twine, cut in half, removing the shell and pour the sauce over the partridges.
Ingredients
- 4 partridges
- 2 dl. virgin olive oil
- 3 dl. white wine
- 6 garlic cloves
- 300 grams of onion
- 200 grs. of tomato
- 2 liters white broth
- 25 grs. Of flour
- 1 bouquet of aromatic herbs (see herbs)
- some peppercorns
- 200 grs. carrot
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