POLENTA WITH A PARTRIDGE JERUSALEM ARTICHOKE WHITE SAUCE

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POLENTA WITH A PARTRIDGE JERUSALEM ARTICHOKE WHITE SAUCE2021-02-25T11:11:55+01:00
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POLENTA WITH A PARTRIDGE JERUSALEM ARTICHOKE WHITE SAUCE

  • CourseSecond Course
  • Preparation60’
  • Difficultymedium
  • Selvagginapartridge
  • Calories700 - 800
  • ActivityRunning M 69' F 94'
  • Persons4

Ingredients

For the polenta
G 400 polenta flour
L 1.5 water
G 6 coarse salt
G 100 extra virgin olive oil

For the ragu
G 4 gutted partridges
G 1/2 chopped Tropea onion
G 1 knob of butter
mL 20 white wine
N 1 red tomato
N 8 capers
Extra virgin olive oil and sunflower oil to taste

Preparation

  • Boil the water in a pot, add salt and oil once it reaches a boil. With a whisk, mix anti-clockwise and shake the corn flour in steadily. Continue to stir until cooked, following the relevant cooking directions for the type of corn flour used.
  • Bone the partridges, leaving the wings and legs whole. Cut the meat into small pieces. Put the oil, butter and onion into a pan. Once the onion is golden, add the meat and capers. Simmer with the wine until reduced.
  • Add enough water to cover the meat and leave to cook on a low heat until completely evaporated.
  • Make a concassé, briefly scalding the tomatoes in boiling water having first cut an X into the bottoms with a knife. Peel and cut into small pieces after removing the seeds.
  • Peel the Jerusalem artichoke and slice thinly into crisps. Fry the Jerusalem artichoke crisps for a few minutes in sunflower oil. As soon as they start to brown, lift out and leave to drain and cool on kitchen towel.
  • Place the polenta on a plate, along with the sauce, the concasse and the Jerusalem artichoke crisps.

Other

Chef

Wine CouplingTrebbiano D’Abruzzo Superiore DOC

Other Info

Kcal 754*

*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.