TRUFFLED PARTRIDGE

The truffled partridge is a typical Tuscan recipe

INGREDIENTS FOR 4 PEOPLE
4 partridges
300 g of new vegetables (fennel, spring onions, potatoes, carrots)
200 g of cabbage
100 g of pancetta
100 g butter
50 g of truffle slices
18 sage leaves
1 glass dry white wine
1 ladle of game ground
2 cloves of garlic
extra virgin olive oil
salt
pepper



METHOD



Steam the new vegetables leaving them crunchy, in this way they will maintain their organoleptic characteristics intact.

Cut the cabbage into joulienne and sauté in a pan with a drizzle of oil, the garlic cloves and the diced pancetta. Salt and pepper.

Divide the breasts and the legs of the partridges and cook them in a pan with the oil and two sage leaves.

Sprinkle with the wine and let it evaporate, add the game bottom (obtained with the scraps of partridges, vegetables, aromatic herbs and white wine all cooked for a few hours wetting from time to time with a good meat broth).

Cook over a low heat for a few minutes and mix with 30 g of butter. Arrange the mignon vegetables browned in a pan with the remaining butter on one side and the crispy cabbage with sliced ​​partridges covered with slices of truffle on the other.

Flour the sage leaves, fry them in hot oil and arrange them in the center of the dishes. Cover the partridges with the sauce and serve

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