Sibillini-style crispy partridge

Mauro Uliassi

INGREDIENTS

Partridge
partridge
sage
rosemary
a little thyme
marjoram
garlic
oil
bread crusts

Potacchio
partridge carcasses
partridge
sage
rosemary
garlic
dry sparkling white wine
vegetable stock

White lemon purée
600 g of untreated thick-skinned lemons
1,300 g of water
45 g of sugar

Syrup 1
50 g of water
20 g of sugar
25 g of lemon juice
150 g of cooked lemon pith (see above)

Syrup 2
150 g of macerate lemon (see above)
55 g of liquid cream
5 g of sugar
25 g of lemon juice
15 g of water
15 g of butter
the grated rind of 1 lemon

Mushroom sauce
50 g of rehydrated dried porcini mushrooms
20 g of prized black truffle
100 g of salted butter
20 g of Cantabria anchovies
4 cloves of garlic
20 g of grated cheese

Radicchio
500 g of radicchio
90 g of extra virgin olive oil
2 spoonfuls of red wine vinegar
2 spoonfuls of cane sugar
salt
pepper
chilli pepper

 

METHOD

Partridge
Bone the partridge, cut it into big cubes and dress with sage, rosemary, a little thyme, marjoram, garlic, oil and bread crusts. Heat an iron frying pan until very hot and cook the partridge on one side, turning it only for 5 seconds at the end. The meat must be crispy, juicy and soft at the same time.

Potacchio
Gently fry all the ingredients, add plenty of wine and then stock. Cook for 2 hours. Filter, eliminate the fat and reduce.

White lemon purée
Peel the lemons well and cut them to obtain strips of pith only. Scald the pith three times in water, starting cold. Cook the blanched lemon in the syrup (made with water and sugar) for 25 minutes.

Syrup 1
Make a syrup and place it in a vacuum with the lemon to macerate for 24 hours.

Syrup 2
Make a sugar and water syrup. Place the macerated lemon in a Bimby, setting it to 80 °C, add the syrup, the warm cream, butter and lemon juice. Blend thoroughly. Take out of the Bimby and adjust with the grated rind.

Radicchio
Place in a vacuum pack. Cook at 90 °C for 3-4 minutes.

Mushroom sauce
Roast the softened mushrooms. Make a base with the butter and garlic, add the anchovies the black truffle and a little of the water used to cook the pasta.

Cook the cappelletti pasta, toss with the sauce, stir in the grated cheese and spoon onto the plates, adding a few drops of lemon purée.

 

 

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crediti: Brambilla - Serrani

Mauro Uliassi
Uliassi

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