Name: Pernice alla Sarda (Partridge Sardinian-Style)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 4 tbsp white wine vinegar; 4 partridges, cleaned; salt and pepper; 1 litre chicken or vegetable stock; 8 tbsp extra virgin olive oil; 3 tbsp coarsely chopped flat-leaf parsley; 3 tbsp salted capers, soaked, drained and chopped; a few rosemary sprigs

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“When I was in Sardinia I couldn’t believe the luxury of eating partridges this way, cold. They prepare thrushes in a similar way, marinating the birds with myrtle leaves and salt for a few days before eating them. Serve as an antipasto or snack.”

Ingredients

1 litre chicken or vegetable stock
4 partridges, cleaned
8</

Method

Bring the stock to the boil in a large cooking pot, add the partridges and simmer for 25 minutes until tender. Drain and leave to cool, then quarter the birds.

Mix the olive oil, wine vinegar, parsley and capers together in a shallow dish and add the rosemary sprigs. Add the cold partridge pieces and turn to coat with the mixture. Cover and leave to marinate in the fridge for at least 6

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