Partridges in salmì

November 2, 2011


  • 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


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.