Pernice con Prosciutto

Name: Pernice con Prosciutto (Partridge Wrapped in Prosciutto)
Yield: Serves 6
Cuisine: Italian
Ingredients: sea salt and freshly ground black pepper; 6 partridges, plucked and cleaned; 6 fresh thyme sprigs; sea salt and freshly ground black pepper; 150 g (5 oz) Parmesan, freshly grated; 150 g (5 oz) butter; 300 g (10 oz) freshly cooked Wet Polenta; 300 ml (10 fl oz) red wine; 2 garlic cloves, peeled and chopped; olive oil; 100 g (4 oz) dried porcini mushrooms, reconstituted; 6 large slices prosciutto

Partridge Wrapped in Prosciutto

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

We cook grouse and woodcock in the same manner.

Ingredients

6 partridges, plucked and cleaned
sea salt and freshly ground black pepper
6 fresh thyme sprigs

Europe
Italy
Main course
Mediterranean

Method

Season the partridges inside and out, and put the thyme sprigs in the cavities. Place the prosciutto slices over the breast and legs of the birds, and tie on with string.

Drain the soaked porcini, straining and reserving the liquid. Rinse the porcini well under cold running water.

Heat 2 tablespoons olive oil in a small frying pan and gently cook the garlic until light brown, al