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You pluck, you blaze and you pass with a cloth the partridges, holding aside the fegatinis, that you will mince with the meat of calf and the ham. You put the result in a terrina and you add the skinned sausage and crumbled, the minced one of laurel and rosemary, salt and pepper. Amalgamate well the all and you fill with this mixture the partridges, sew you her with colorless thread, salt you her, wind her with the fettines of lard and tie her to you.
Support her to you on the well greasy plate of the oven, put her in oven to 200° around, bathe you every now and then her with their juice of cooking.
To completed cooking, you cut the partridges in two parts, in the sense of the length and prepare her on a warm dish of course with their sughetto.

regional typical recipes

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Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

regional typical recipes