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Difference between revisions of "Perdices al vino (Partridges in wine)"
From Cookipedia
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|ImageComment = Grey partridge | |ImageComment = Grey partridge | ||
|Servings = Serves 6 | |Servings = Serves 6 | ||
| − | |Difficulty = | + | |Difficulty = 2 |
| − | |TotalTime = | + | |TotalTime = 3 hours 20 minutes |
| − | |PrepTime = | + | |PrepTime = 20 minutes |
| − | |CookTime = | + | |CookTime = 3 hours |
| − | |Image = [[Image:Grey partridge.jpg|300px|300px]] | + | |Image = [[Image:Grey partridge.jpg|300px|300px|alt=Electus]] |
}} | }} | ||
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==Perdices al vino - about this recipe== | ==Perdices al vino - about this recipe== | ||
Partridges in [[White wine|white wine]] [[Sauce|sauce]]. | Partridges in [[White wine|white wine]] [[Sauce|sauce]]. | ||
===Ingredients=== | ===Ingredients=== | ||
| − | + | ||
| − | + | {{RecipeIngredients | |
| − | + | | 500 ml [[Olive oil|olive oil]] | |
| − | + | | 2 kg [[Onions|onions]], peeled and sliced | |
| − | + | | 6 [[Partridge|partridges]], trussed | |
| − | + | | 4 bulbs of [[Uses::Garlic|garlic]], whole, but with outer skin removed | |
| − | + | | 6 [[Bay leaves|bay leaves]] | |
| − | + | | 5 g [[Black pepper|black pepper]], [[Ground|ground]] | |
| − | + | | Pinch of [[Salt|salt]] | |
| − | + | | 2 sprigs of [[Thyme|thyme]] | |
| − | + | | 2 [[Litres|litres]] [[White wine|white wine]] | |
| + | | Water if necessary | ||
| + | | [[Salt]] to taste | ||
| + | }} | ||
===Method=== | ===Method=== | ||
| − | + | ||
| − | + | {{RecipeMethod | |
| − | + | | Pour the [[Oil|oil]] into a large pan, with a layer of [[Onions|onions]] on the bottom. | |
| − | + | | Add the [[Partridge|partridges]], breast down. | |
| − | + | | Cover with the remaining [[Onions|onions]], the heads of [[Uses::Garlic|garlic]], [[Bay leaves|bay leaves]], [[Pepper|pepper]] and [[Thyme|thyme]]. | |
| − | + | | Add the [[White wine|white wine]] and if this does not cover the [[Partridge|partridges]], add water until it does so. | |
| − | + | | Bring to the [[Boil|boil]] and [[Simmer|simmer]] gently until the [[Partridge|partridges]] are cooked. This may take up to three hours. | |
| + | | Add [[Salt|salt]] to taste. | ||
| + | | Remove the [[Partridge|partridges]] first and pour the [[Sauce|sauce]] over them. | ||
| + | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with bowls of freshly cooked [[Vegetables|vegetables]]. | Serve with bowls of freshly cooked [[Vegetables|vegetables]]. | ||
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[[Category:Stews and casseroles|Partridges in wine]] | [[Category:Stews and casseroles|Partridges in wine]] | ||
[[Category:Cooking with wine]] | [[Category:Cooking with wine]] | ||
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Revision as of 16:49, 6 August 2012
Perdices al vino - about this recipe
Partridges in white wine sauce.
Ingredients
- 500 ml olive oil
- 2 kg onions, peeled and sliced
- 6 partridges, trussed
- 4 bulbs of garlic, whole, but with outer skin removed
- 6 bay leaves
- 5 g black pepper, ground
- Pinch of salt
- 2 sprigs of thyme
- 2 litres white wine
- Water if necessary
- Salt to taste
Method
- Pour the oil into a large pan, with a layer of onions on the bottom.
- Add the partridges, breast down.
- Cover with the remaining onions, the heads of garlic, bay leaves, pepper and thyme.
- Add the white wine and if this does not cover the partridges, add water until it does so.
- Bring to the boil and simmer gently until the partridges are cooked. This may take up to three hours.
- Add salt to taste.
- Remove the partridges first and pour the sauce over them.
Serving suggestions
Serve with bowls of freshly cooked vegetables.
Chef's notes
Don't be alarmed by the amount of garlic and onions. The garlic can be removed afterwards if desired. Both it and the onions will have been cooking for three hours so the flavour will not be over-powering,
