
Partridge with lentils and potato puree

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In Italy, we have both the redlegged and gray-legged varieties of partridge, as well as a special kind of red-legged one that you find only in Sardegna. However, the most common type are the gray ones which are also farmed but the red are the tastiest, so try to find them if you can.
ingredients
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serves: 4
4 red-legged partridges (cleaned and trussed)
1 cup green lentils (preferably lenticchie di Castelluccio)
1 white onion
1 carrot
1 stalk celery
1 small leek
4 tablespoons extra virgin olive oil
3 1/2 piece of unsmoked pancetta (sliced)
sprig of rosemary
small bunch of sage
2 leaves bay
6 cups Chicken stock (or Vegetable stock)
2 large red potatoes (preferably Desiree)
2 tablespoons sunflower or vegetable oil
1/3 cup milk
1/2 cup (l stick) butter
4 tablespoons Partridge (or Chicken sauce)
handful of chopped parsley
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1763
- Total Fat: 112.1 g
- Saturated Fat: 37.9 g
- Trans Fat: 1 g
- Cholesterol: 366 mg
- Sodium: 927.9 mg
- Total Carbs: 96.6 g
- Dietary Fiber: 21.5 g
- Sugars: 7.8 g
- Protein: 95.5 g
preparation

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