Recommended wine An appropriate marriage here could be a rosé made from Prieto Picudo grapes. Try a Pardevalles from VC (Vinos de Calidad) Tierras de León, a light, sparkling wine that will complement this vinegary salad.
Pickled Partridge and Bierzo Pepper Salad with Pardina Lentils
Preparation
How to cook lentils
Together with dried peas, these are the only pulses which do not have to be soaked before cooking. During cooking, make sure they are covered with cold water to prevent the skin from drying and coming apart. To improve digestion and prevent flatulence, carminative herbs such as fennel, savory, bay, thyme, cumin, parsley or cloves can be added to the cooking water. If more water is needed during cooking, add it gradually.
For the salad
Roast the peppers then slice in thin strips. Sauté with garlic. Cook the lentils for about 25 minutes in chicken stock. When cold, mix with the chopped onion, cooked carrot, hard-boiled egg and finely-chopped parsley. Dress with a vinaigrette.
For the onion compote
Slice the onion in julienne strips and cook in extra virgin oil. Add the Modena vinegar and sugar. Reduce, blend and strain.
Presentation
Serve the compote in a mold. Top with the lentil salad wrapped in thin slices of mango and the partridge meat. Reduce the pickle sauce and use as a dressing.
Preparation by: Carlos D. Cidón
RELATED RECIPES
25 minutes
- 1 can pickled partridge
- 200 gr PGI Lenteja Pardina de Tierra de Campos lentils
- 1 onion
- 2 carrots
- 1 egg
- 80 ml Spanish extra virgin olive oil
- 30 ml vinegar
- Parsley
- 80 gr PGI Pimientos del Bierzo peppers
- 1 mango
- 200 gr onion
- 80 ml Modena vinegar
- 75 gr sugar
- 1 can pickled partridge
- 7.055 oz PGI Lenteja Pardina de Tierra de Campos lentils
- 1 onion
- 2 carrots
- 1 egg
- 2.941 fl. oz Spanish extra virgin olive oil
- 1.181 fl. oz vinegar
- Parsley
- 2.822 oz PGI Pimientos del Bierzo peppers
- 1 mango
- 7.055 oz onion
- 2.941 fl. oz Modena vinegar
- 2.646 oz sugar
- 1 can pickled partridge
- 0.95 cup PGI Lenteja Pardina de Tierra de Campos lentils
- 1 onion
- 2 carrots
- 1 egg
- 0.338 cup Spanish extra virgin olive oil
- 0.127 cup vinegar
- Parsley
- 0.398 cup PGI Pimientos del Bierzo peppers
- 1 mango
- 0.95 cup onion
- 0.338 cup Modena vinegar
- 0.375 cup sugar
Wine match