PARTNERS
Partridge couscous with turmeric and vegetables
Ingredients
G 500 partridge
L 1 vegetable stock
G 140 couscous
mL 160 water
N 2 courgettes
N 1 aubergine
N 2-3 carrots
N ½ onion
N 1 tbsp turmeric
Extra virgin olive oil to taste
Salt to taste
Preparation
- Take the breasts and thighs of the partridge, boil them in a vegetable broth for 30’, then remove them from the pot, clean them thoroughly and fry.
- Wash the vegetables and cut the zucchini, aubergine and carrots into matches, then chop the onion.
- Cut the cherry tomatoes in half and set them aside.
- In a pan, sauté the onion with aromatic herbs to taste, then add the other vegetables and brown them over medium heat for about 15-20’, so that they become golden brown. If the bottom dries, wet with little water. Season with salt.
- Put the couscous in a bowl and cover with slightly salted boiling water. Cover and let rest for 5’, then mix it with a fork and add the turmeric.
- Add the couscous with the cooked vegetables, add a drizzle of oil and the partridge meat. Serve lukewarm.
Video Gallery
Other
ChefIris Rossi
Wine CouplingEtna DOC Bianco Superiore
Other Info *318 Kcal *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 60 Kg and an average male weight of 80 Kg.
