Label
All
0
Clear all filters
Appears in
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

There are three varieties of partridge in Italy. The most sought-after is the red-legged (pernice rossa), because it has the most delicate flesh and is the only variety which is still completely wild, and available from specialist suppliers only. The grey-legged (pernice grigia or star no) is less flavoursome and it is mostly raised on farms and sold commercially. The third type, the yellow-leg, can only be found in Sardinia, is similar to the red-legged variety and is equally delicious.

Wild partridges should be hung, drawn but unplucked, for 2-3 days at least to allow the meat to tenderize. The best way to cook partridge is to pan-fry the birds briefly to seal the juices, then to roast them in a very hot oven for no more than 20 minutes. The heart and livers are also very tasty and are delicious when sautéed, reduced to a course paste and smeared on toasted bread, with the roasted birds served on top.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title