Medium level
Preparation time: 60 minutes
From the most traditional cuisine of the Basque Country we rescue this recipe that is not only very easy to prepare, but also very tasty. A wonderful way to prepare partridge in pickle from Artemonte, obtaining a meat full of flavour, juicy and with some very rich contrasts for the palate.
The partridge is a very delicate piece that hardly needs cooking time, therefore, to protect the meat and to give it juiciness, we will wrap it in slices of bacon. A good quality bacon will make the partridge meat delicious.
The red peppers must be large, fleshy and straight to be able to introduce the partridges inside without problems. We will need three peppers, two for the two partridges and a third pepper to make the sauce. Don’t forget a good bread because this sauce is going to need it.
Ingredients for two people
To prepare the recipe for these partridges we will need the following ingredients:
2 pickled partridges
3 roasted red peppers
2 slices of bacon
1 onion
1 leek
Extra virgin olive oil
1 cube of concentrated broth
Salt
Ground pepper
Recipe preparation
Cut the stock cube into four pieces.
We put two pieces inside each partridge.
We roll a slice of bacon in each partridge and reserve.
We open the peppers at the top as seen in the video. The part of the tail, we clean the part of the seeds.
We put inside each pepper, the partridge wrapped in the bacon.
Place the two peppers stuffed with partridge on the baking tray, with the tail part of the pepper, so that the meat dries out as little as possible.
We put the third pepper on the tray, clean and open in half.
Add a few threads of extra virgin olive oil, salt and ground pepper
We take to the oven, 170 degrees, 40 minutes.
While it is baking, chop the onion and leek. Put in a casserole with a little extra virgin olive oil and make the sauce.
Remove the tray from the oven and remove the pepper without stuffing.
Transfer all the juice from the bottom of the tray to a bowl.
Peel the peppers and chop the pepper that is not stuffed.
Chop and add the pepper to the sauce. we redo.
Add the juice that we have reserved, previously strained.
Let reduce until the juice has completely evaporated.
We pass to the glass of the blender and crush. We rectify salt.
We open the center part of the partridges a little with a carving scissors.
We serve the partridges inside the peppers with the sauce on top.
This recipe can be made in larger quantities, you only have to calculate one partridge and one pepper per person. For the pepper sauce, we will only need 1 pepper, 1 leek and an onion for every 2-4 people.
The calculations are very simple and this recipe is ideal, both for a few diners and for when there are many of us to eat because everything is done at the same time in the oven and all that remains is to finish the sauce and serve. Very simple.
A recipe that is very worthwhile for its simple preparation and for how rich these partridges are.
