Pickled partridge Perdiz escabechada

PICKLED PARTRIDGE

  

 Ingredients for 4 people: 


 - 2 Partridges.

 - 1 Litre of virgin olive oil from Lower Aragón.

 - 1 Litre of wine vinegar from Maestrazgo.

 - 6 Bay leaves.

 - 3 Heads of garlic.

 - 1 Onion.

 - 16 Pickled onions. 

 - 1 Bunch of watercress.

 - Pickled peppers.

 - 4 Black peppercorns.

 - Fresh and dry thyme.

 - Salt.

 

Preparation:


Firstly, wash the partridges thoroughly, salt them inside and out and tie them with string so they have a firm shape.

Once tied, put the partridges in a pot with olive oil from Lower Aragón, wine vinegar from Maestrazgo, bay leaves, heads of garlic (peeled and cut in half), black pepper and a few sprigs of thyme.

Leave everything to cook for 2 hours mininum in a Bain-marie. Afterwards, separate the partridges from the rest of the ingredients and place them on a serving plate and cut them both in half.

Pass the rest of the ingredients through a sieve so that you have a smooth and even sauce.

For the presentation: Decorate the serving plate on which you have the partridges (cut in half) with the pickled onions around the edge of the plate, the pickled peppers and watercress. Cover with the sauce and serve. 

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