Name: Roast partridge with cime di rapa, rosemary & anchovy dressing
Yield: Serves 4
Cuisine: British
Ingredients: 3 stalks rosemary; 6 salted anchovy fillets; 4 partridge; 200 ml of chicken stock; 100 ml red wine; sofrito: ½ carrot (peeled), ½ onion (peeled) and 1 stick of celery, all finely chopped and sweated down together; 100 ml good quality olive oil; 50 g unsalted butter; 50 ml Marsala; salt and pepper; 1 kg cime di rapa, leaves taken off the stalk; 4 garlic cloves, peeled and finely chopped; 1 red chilli, de-seeded and finely chopped; good quality vegetable oil, enough for the rosemary to be submerged; a decent glug of good quality olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Cime di rapa are turnip tops and come into season in the winter which is perfect timing for partridge. The slight bitterness of the cime di rapa and chilli heat works really well with partridge and rosemary. I love to serve this in the middle of the table and let everyone get stuck in.

Ingredients

Cime di rapa

4 garlic cloves, peeled and finely chopped
1 red chilli, de-seeded and finely chopped
a decent glug of good quality

Method

For the cime di rapa, sweat the garlic and chilli in olive oil until golden. Finely chop the cime di rapa stalks and boil in salted water for 5 minutes. Drain, add to the garlic and chilli and sweat for 30 minutes. Meanwhile, blanch the leaves in boiling salted water for 8 minutes. Drain, squeeze out excess water and roughly chop. Add to the stalks, garlic and chilli and slow cook for 20 minute

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Roast partridge with cime di rapa, rosemary & anchovy dressing

Ingredients

Cime di rapa

Method

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