Pernice con Cavolfiore,Verza e Patate

(Partridge, Cauliflower, Cabbage and Potatoes)

Note: Chukar Partridges were used in this dish, but any small bird such as Squab, Rock Cornish Game Hens,  Grouse or Poussin will do nicely. 


3 Lg. Partridge (or alternatives suggested above)
1 1/2 Cups  Flour for dredging
3 Cloves Garlic - chopped finely
1 Med. Cauliflower
1/2 Head Cabbage - Savoy ( a fairly small head only)
6 Sm. Potatoes - red & unpeeled
2 Tsp.  Balsamic vinegar
1/3 Cup Extra virgin olive oil
1 Cup Wine - white
Salt & Pepper Q.B. To taste

Cut each bird in half vertically.  Dredge each half bird in flour.  Do this on both sides.  Heat the olive oil in a pan large enough to hold all of the pieces.  When the oil is hot, carefully place them in the pan and brown on both sides. This should take about 5-6 minutes. Remove the partridges from the pan with a slotted spoon, and set aside.

Cut the florets off of the cauliflower, and cut them in half or quarters, chop the Savoy cabbage coarsely and cut the potatoes into quarters. Put all the vegetables, including the garlic, into the pan in which the partridges were cooked previously,  and add a few tablespoons of olive oil if necessary.  Saute the vegetables for 5-6 minutes, stirring occasionally to keep them from sticking to the pan.  

Add the partridges to the vegetables, along with a cup of water, a cup of white wine and the Balsamic vinegar.  Mix all the ingredients, but keep the fowl on the bottom of the pan once mixed.  Cover, turn the heat to medium low and cook covered for 30-40 minutes.

Serve hot.

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Last updated on:01/25/00 08:12:40 PM