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
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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