Partridge Under Oil With Asparagus Salad Recipe - Cooking Index
Partridge Under Oil With Asparagus Salad Recipe - Cooking Index
| 4 | Partridge | |
| 2 cups | 474ml | Red wine vinegar |
| 1 tablespoon | 15ml | Fennel seeds |
| 1 | Garlic clove | |
| 3 cups | 711ml | Extra-virgin olive oil - plus |
| 4 tablespoons | 60ml | Extra-virgin olive oil |
| 1 lb | 454g / 16oz | Medium-size asparagus |
| Zest and juice of 1 lemon | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Bring 6 quarts water to boil and add 2 tablespoons salt. Place partridge in water and boil softly until tender, about 45 minutes. Carefully remove and allow to cool.
Remove legs from carcass and dry well. Place in a shallow baking dish. Remove breasts from carcass with first wing joint still attached. Dry well with a towel and place in a dish with the legs. (Make stock out of bones and cooking liquid). Pour vinegar over breast and leg pieces and add fennel seeds and garlic. Place in refrigerator 1 hour.
Remove breast and leg pieces from refrigerator, and remove pieces from vinegar. Pat dry and arrange loosely in large clear cookie jar. Cover with olive oil and refrigerate 2 days. (They will stay preserved this way for 2 months).
To serve, remove 4 breasts and 4 legs and warm to room temperature. Blanch and refresh asparagus and toss with 4 tablespoons extra-virgin olive oil and juice and zest of lemon. Season with salt and pepper and serve at room temperature.
This recipe yields 4 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-1D21) - from the TV FOOD NETWORK
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