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Pernice alla Vicentina
Partridge in the Manner of Vicenza
Preparation info
- Difficulty
Easy
Appears in
Published 1986
A way of roasting, then braising a partridge for a short time with the addition of some mostarda di frutta vicentina, made with apples, quinces and cherries.
Ingredients
2 - slices of fat from loin of pork (or of lardo)
2 sprigs
Method
Wrap the birds in slices of pork fat or lardo and roast them on a grid on a dish in a moderate oven for 1¼ hours, with a sprig of rosemary and a peeled garlic clove tucked inside each bird. For the last ¼ hour remove the barding to brown them.
Take them out of the oven dish and transfer the rendered fat and juices of the birds to a heavy pan with lid. Heat it on top of the stove,