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

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

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