| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Partridge |
| 4 |
T |
Olive oil |
| 2 |
T |
Rosemary leaves, chopped |
| 3 |
T |
Cider vinegar |
| 4 |
T |
Extra virgin olive oil |
| 4 |
|
Cloves garlic, thinly sliced |
| 1 |
lb |
Oyster mushrooms, sliced |
|
|
1/2" thick |
| 1 |
lb |
Porcini mushrooms, sliced |
|
|
1/2" thick |
| 1/4 |
c |
Fresh hazelnuts, roughly |
|
|
chopped |
| 1/4 |
c |
Scallions, chopped |
INSTRUCTIONS
Remove backbones from partridge and place in bowl. Add olive oil,
rosemary and cider vinegar and toss to coat. Allow to stand 2 hours,
covered and refrigerated. Preheat grill. In a 12inch saute pan, heat
oil until smoking. Add garlic and saute until golden brown. Add
mushrooms and hazelnuts and cook, stirring constantly, until softened,
about 3 to 4 minutes. Season, add scallions, and place on platter.
Place partridges breast side down on grill and cook 8 minutes. Turn
over and grill other side until thighs are cooked through, about 8 to
10 minutes. Remove and arrange over mushrooms and serve. Yield: 4
servings NOTES : Recipes Copyright Mario Batali 1997. All rights
reserved. Recipe by: MEDITERRANEAN MARIO #ME1A28 Posted to MC-Recipe
Digest by Sue <suechef@sover.net> on Feb 14, 1998
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