| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Partridge |
| 4 |
tb |
Olive oil |
| 2 |
tb |
Rosemary leaves; chopped |
| 3 |
tb |
Cider vinegar |
| 4 |
tb |
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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