Sardinian-style Partridge

Name: Sardinian-style Partridge (Pernice Alla Sarda)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tablespoons finely chopped fresh parsley; 1 tablespoon salted capers, soaked in water for 10 minutes, then drained and finely chopped; 120 ml (4 fl oz) extra virgin olive oil; 4 tablespoons white wine vinegar; 1 tablespoon salted capers, soaked in water for 10 minutes, then drained and finely chopped; Salt; 8 partridges, cleaned

Pernice Alla Sarda

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

In honour of the Sardinian hunting tradition, here is a recipe for a noble bird which will surprise many game lovers. Chicken, other small birds and even eel are prepared in the same way.

Ingredients

8 partridges, cleaned
120 ml (4 fl oz) extra virgin olive oil

Europe
Italy
Main course
Mediterranean
Sardinia
Gluten-free

Method

Simmer the partridges in a large pan of lightly salted water for 20 minutes. Drain the birds and cut them into quarters. Mix together the oil, vinegar, parsley, capers and some salt. Pour this mixture over the birds, cover and leave to marinate for 24 hours. Serve cold.