- 4 partridges of the Langa region
- 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
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.