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.

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