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Recipes

Partridges in salmì

November 2, 2011

Ingredients

  • 4 partridges of the Langa region
  • oil
  • butter
  • salt
  • pepper
  • 1 slice of fat ham
  • 8 large croutons browned in butter
  • 100 grams of Marsala wine

What to prepare

  • a copper casserole with a lid
  • a sifter
  • a wooden spoon

Procedure

Roast in a copper saucepan the partridges together with oil, butter, salt and pepper. Add the partridge’s heart and liver, an anchovy and a bunch of herbs (parsley, sage, bay-leafs), onion and garlic.

Brown it all pouring every so often a little of Marsala wine and some broth, alternating them, until the partridges are golden brown. Simmer covering the saucepan.

Sift the partridges’ cooked sauce with all its ingredients: as result you’ll have a very thick sauce. Serve the partridges cut in half on large croutons browned in butter and top with the sauce.

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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