Dishes containing vinegar are always difficult to marry. In this case, a
good option would be Palo Cortado, a complex, elegant sherry.
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Partridge in Pickle Sauce (Perdiz escabechada)
Preparation
Pluck the partridges and wash to remove all the blood. Truss and drain well. Pour the Spanish olive oil into a pan and prepare a base of chopped onion. Arrange the partridges on top, breast side down, and cover with the rest of the onion, the whole garlic heads, bay leaf, peppercorns and thyme. Then pour over the Spanish white wine and a little water and add salt to taste. Simmer for three hours, reducing the sauce. Take a skewer to test that the partridges are tender.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Presentation
Dishes containing vinegar are always difficult to marry. In this case, a
good option would be Palo Cortado, a complex, elegant sherry.
Nutritional Facts
Energy (kcal): 716
Energy (kJ): 2,996
Protein (g): 53.9
Fat (g): 18.4
Carbohydrates (g): 23.9
Calcio (mg): 217
Iron (mg): 21.1
Magnesium (mg): 141.9
Information provided by: The Spanish Nutrition Foundation (FEN)
2 hours
- 300 gr red-legged partridges
- 2 kg onions, chopped
- 4 heads garlic
- 0.2 ml Spanish white wine
- 0.5 ml Spanish olive oil
- 2 springs fresh thyme
- 2 bay leaves
- 10 black peppercorns
- Salt
- 10.582 oz red-legged partridges
- 4.649 lb onions, chopped
- 4 heads garlic
- 0.352 fl. oz Spanish white wine
- 0.88 fl. oz Spanish olive oil
- 2 springs fresh thyme
- 2 bay leaves
- 10 black peppercorns
- Salt
- 1.41 cup red-legged partridges
- 4.649 lb onions, chopped
- 4 heads garlic
- 0.97 cup Spanish white wine
- 2.238 cup Spanish olive oil
- 2 springs fresh thyme
- 2 bay leaves
- 10 black peppercorns
- Salt
Wine match