Perdrix Ripiene (ligurian Style Stuffed Partridge)
Perdrix Ripiene is a traditional Ligurian dish featuring stuffed partridge, a delicacy that is perfect for a special occasion or a festive meal.
Ingredients
- 4 partridges, cleaned and deboned
- 100g pancetta, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 100g breadcrumbs
- 50g grated Parmesan cheese
- 1 egg
- 50ml white wine
- 50ml chicken broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a skillet, cook the pancetta until crispy. Add the onion and garlic, and cook until softened.
- Remove from heat and stir in the breadcrumbs, Parmesan, and egg. Season with salt and pepper.
- Stuff the partridges with the breadcrumb mixture and secure with kitchen twine.
- Heat olive oil in a large skillet over medium heat. Brown the partridges on all sides.
- Pour in the white wine and chicken broth. Cover and simmer for 45 minutes, or until the partridges are cooked through.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Skillet Kitchen twine
Tools
Knife Cutting board Mixing bowl
Serving suggestions
Serve the Perdrix Ripiene with a side of roasted vegetables and a glass of red wine for a complete meal.
Tips & tricks
For a crispy skin, you can sear the stuffed partridges in a separate pan before transferring them to the cooking skillet.
Cost
$40