POLENTA WITH A PARTRIDGE JERUSALEM ARTICHOKE WHITE SAUCE
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
- 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.
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.
*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.