Partridge breast salad with sultanas and porcini mushrooms

Lucio Pompili

For 4 people

4 partridge breasts
200 g fresh crisp wild salad leaves
2 small porcini mushroom hats
20 g of sultanas
50 g of bread cubes
1 teaspoon of mustard
4 sprigs of lemon thyme
grated lemon zest
100 ml of partridge base
10 g of traditional balsamic vinegar of Modena
Cartoceto DOP extra virgin olive oil
salt and pepper


Dress the partridge breasts with pepper, thyme, sliced lemon and extra virgin olive oil.
Grill for 3 minutes on the skin side, turn, sear and salt.
Leave to rest in a warm place for a few minutes, then cut into quite thick slices.
Mix the oil, the partridge breast, the balsamic vinegar and the grated lemon zest, to make a special vinaigrette.

Place the salad leaves on the plate, arranging the slices of meat, the sultanas and the bread grilled in the oven and spread with mustard. Dress with the vinaigrette and garnish with porcini mushrooms sliced using a truffle slicer.