PARTRIDGE AND SAVOY CABBAGE RISOTTO

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PARTRIDGE AND SAVOY CABBAGE RISOTTO2021-05-03T11:36:33+02:00
PARTNERS

PARTRIDGE AND SAVOY CABBAGE RISOTTO

  • CourseMain Course
  • Preparation30'
  • Difficultymedium
  • Selvagginapartridge
  • Calories700 - 800
  • ActivityRunning M 10', F 15'
  • Persons4

Ingredients

G 320 rice
mL 600 water
G 350 savoy cabbage
G 50 extra virgin olive oil
N 2 partridges
N 1 red tomato
N 1 pinch black pepper
Salt to taste

Preparation

  • Cut the partridge into approx. 2cm pieces.
  • Wash and cut the cabbage into thin strips.
  • Make a concasse, briefly blanching the tomato in boiling water after scoring an X on its
  • bottom with a knife. After removing the seeds, peel it before cutting it into small pieces.
  • Place a pan with the water on the hob and, once boiled, add the rice.
  • Halfway through cooking, add the partridge, cabbage and season with salt.
  • Once removed from the heat, add the oil and pepper, mixing well.
  • Serve the rice by adding the concasse seasoned beforehand with oil and salt.

Other

Chef

Wine CouplingButtafuoco dell'Oltrepò Pavese DOC

Other Info

Kcal 715*

*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.