| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Partridge |
| 2 |
c |
Red wine vinegar |
| 1 |
tb |
Fennel seeds |
| 1 |
|
Clove garlic |
| 3 |
c |
Extra virgin olive oil, plus 4 T |
| 1 |
lb |
Medium asparagus |
|
|
Zest and juice of 1 lemon |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt. Place partridge in
water and boil softly until tender, about 45 minutes. Carefully remove and
allow to cool. Remove legs from carcass and dry well. Place in a shallow
baking dish. Remove breasts from carcass with first wing joint still
attached. Dry well with a towel and place in a dish with the legs. (Make
stock out of bones and cooking liquid). Pour vinegar over breast and leg
pieces and add fennel seeds and garlic. Place in refrigerator 1 hour.
Remove breast and leg pieces from refrigerator, and remove pieces from
vinegar. Pat dry and arrange loosely in large clear cookie jar. Cover with
olive oil and refrigerate 2 days. (They will stay preserved this way for 2
months). To serve, remove 4 breasts and 4 legs and warm to room
temperature. Blanch and refresh asparagus and toss with 4 tablespoons extra
virgin olive oil and juice and zest of lemon. Season with salt and pepper
and serve at room temperature. Yield: 4 servings
Recipe by: Molto Mario MB1D21 Posted to MC-Recipe Digest V1 #620 by Sue
<suechef@sover.net> on May 26, 1997
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