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Easy
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.
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,