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.

Perdrix Ripiene (ligurian Style Stuffed Partridge)

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

  1. In a skillet, cook the pancetta until crispy. Add the onion and garlic, and cook until softened.
  2. Remove from heat and stir in the breadcrumbs, Parmesan, and egg. Season with salt and pepper.
  3. Stuff the partridges with the breadcrumb mixture and secure with kitchen twine.
  4. Heat olive oil in a large skillet over medium heat. Brown the partridges on all sides.
  5. 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