La Mancha

The plains of La Mancha are home to thousands of Spanish partridge. I like to think of Don Quixote sitting by his fire eating partridge done in the same manner. The earthenware dish of water causes the juries inside the dish to rise and fall back, moistening the braise to give a good flavor. The method of cooking, and the fried bread accompaniment, gives the recipe a date of four hundred years, and it has survived the test of time.