Partridges with marsala
Instructions
The day before cooking the partridges, clean them, fill with a teaspoon of Goose liver; Let then soak in in marsala sauce with a bit of pepper.
The next day in a pan melt a piece of butter and when it will be loose and let them join the partridges browned.
Then add the sliced carrot, chopped onion, truffle sauce, thyme, Bay leaves and salt; Sprinkle the whole of marsala wine and simmer for 45 minutes.
Apart from Cook peas, chop to form a mash and tie it up with a spoonful of whipped cream.
Browned in the oven the slice of bread and spalmateci the Goose liver remained; place over the partridges and keep warm.
Pass the salsa and half of it put it in a dish, on which you will support the partridges and the crostone.
The pea puree and the remaining sauce and serve.
Ingredients and dosing for 4 persons
- 2 partridges
- 1 bottle of marsala wine
- 1 box of goose liver
- 1 jar of salsa tartufata
- 1500 g of peas
- 1 jar of cream
- 1 slice of bread stale
- Butter
- 1 carrot
- 1 onion
- Thyme
- Laurel