Partridge Casserole (Pernici in Salmì)
Instructions
Season the partridges inside; stuff them with chopped carrots, celery and Rosemary; Brown them in 30 g of butter and 2 tablespoons of olive oil.
Aside from Brown in the remaining butter and oil chopped carrot, celery and onion with bay leaves; Add the livers and shortly afterwards the marsala.
Cook and pass through a sieve; with this sauce coat the partridges and seasoning.
Serve with their sauce and truffle.
Ingredients and dosing for 4 persons
- 4 matured and clean partridge
- 50 g of butter
- 3 tablespoons of olive oil extra virgin
- Carrots
- Onion
- Celery
- Laurel
- Rosemary
- Dry marsala wine
- Tartufo bianco d'alba
- Salt