Partridge Crostini

Name: Partridge Crostini (Crostini con Pernice)
Cuisine: Italian
Ingredients: 4 partridges, prepared for cooking, with livers; 12 slices Tuscan or good white country bread; 12 slices Tuscan or good white country bread; extra virgin olive oil for brushing; salt and pepper to taste; salt and pepper to taste; 3 salted anchovy fillets, prepared; 250 ml (9 fl oz) strong red wine; 6 tbsp olive oil; 5 fresh sage leaves; a few sprigs of fresh rosemary; 15 g (½ oz) salted capers, prepared; 1 garlic clove, finely chopped

Crostini con Pernice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This will be a real delicacy for lovers of Tuscan crostini. Chicken liver pâté is usually used, but I discovered that partridge, although not so economical perhaps, produced a splendid culinary result. If you want to impress dinner-party guests with your culinary skills, then this is your chance...

Ingredients

4 partridges, prepared for cooking, with livers
olive oil
12 slices Tuscan or good white country bread

Europe
Italy
Main course
Dinner

Method

To prepare the salted anchovies, soak them in a little water and vinegar for 15 minutes to soften them, then remove the bones. Drain well, then chop and mix with all the other marinade ingredients in a stainless-steel bowl. Season with salt and pepper. Immerse the partridges in this liquid for 24 hours.

When you wish to cook, preheat the oven to