PARTNERS
Vegetable “conditella” with grilled partridge fillets
Ingredients
N 4 partridge breasts
G 100 salad tomatoes
G 100 cherry tomatoes
G 200 cucumbers
G 50 “friggitelli” peppers
G 100 celery
G 50 Tropea onion
G 80 white onion
N 1 clove of garlic
N 1 basil leaf
G 80 oil extra virgin olive oil
Salt, black pepper, tabasco, red wine vinegar to taste
Preparation
- Clean the vegetables, cut the cucumbers into very small cubes, leaving the seeds inside, “friggitelli” the peppers, Tropea onion, salad tomatoes.
- Pass the tomatoes in the extractor, season the juice with salt, pepper, extra virgin olive oil and, if you like, red wine vinegar and tabasco.
- Divide each partridge fillet in two.
- Cook the fillets on both sides in a non-stick pan, season with salt.
- Parade the fillets, dice the cuttings into cubes and add them to the vegetables.
- Season the vegetables with the clove of garlic which you will then remove, extra virgin olive oil, fine salt, black pepper, a hand chopped basil leaf. Keep aside.
- In the serving dish, place the tomato extract, a small ball of vegetable and partridge “conditella” with an ice cream portioner (or a spoon), then place two roasted fillets with basil on top, add salt, pepper and a drizzle of extra virgin olive oil.
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ChefRoberto Dormicchi
Wine CouplingSoave Superiore DOCG
Other Info Kcal 272* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
