Pernici con Passione

Name: Pernici con Passione
Cuisine: Spain
Ingredients: a scarce handful of dried porcini; 100 g (3½ oz) pure pork fat; 1 tablespoon of Vecchia Romagna; ¼ litre (9 fl oz) of Valpolicella; a dessertspoon of goose fat; 2 sprigs of lemon-scented thyme; 2 sprigs of lemon-scented thyme; 300 g (10½ oz) of little pickling onions; the 3 birds; 3 sprigs of thyme; 4 garlic cloves; salt; 4 tablespoons of extra vergine olive oil; 1 pinch of sugar; a tablespoon of oil (or butter); a tablespoon of oil (or butter)

Preparation info

Difficulty
Medium

Appears in

Honey from a Weed

By Patience Gray

Published 1986

About

Three little partridges with red beaks and coral feet flown from San Vincente de Alcántara in Spain and hung for a week by the Veronese pollaiolo in Via Mazzini, induced a confederate to dash out in the snow and come back with a bottle of Vecchia Romagna.

Ingredients

the 3 birds
3 sprigs of thyme
4 garlic cloves<

Europe
Spain
Main course

Method

We plucked the birds, emptied their crops, removed their entrails and severed their necks and coral feet; stuffed sprigs of thyme inside them with a garlic clove and salt and applied some salt outside; then trussed them, laid them in a deep dish and anointed them with a little olive oil. We soaked the fungi in a little tepid water.

The birds were browned in a copper frying pan in pure p