POLENTA WITH A PARTRIDGE JERUSALEM ARTICHOKE WHITE SAUCE

Preparation	60’
Difficulty	Medium
Game	Partridge
Calories	700 - 800
Activity	Running M 69', F 94'
People	4
Wine pairing	Trebbiano D’Abruzzo Superiore DOC

Ingredients

For the polenta

G 400 polenta flour
L 1.5 water
G 6 coarse salt
G 100 extra virgin olive oil

For the ragu

G 4 gutted partridges
G 1/2 chopped Tropea onion
G 1 knob of butter
mL 20 white wine
N 1 red tomato
N 8 capers
Extra virgin olive oil and sunflower oil to taste

Kcal 754*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Boil the water in a pot, add salt and oil once it reaches a boil. With a whisk, mix anti-clockwise and shake the corn flour in steadily. Continue to stir until cooked, following the relevant cooking directions for the type of corn flour used.
Bone the partridges, leaving the wings and legs whole. Cut the meat into small pieces. Put the oil, butter and onion into a pan. Once the onion is golden, add the meat and capers. Simmer with the wine until reduced.
Add enough water to cover the meat and leave to cook on a low heat until completely evaporated.
Make a concassé, briefly scalding the tomatoes in boiling water having first cut an X into the bottoms with a knife. Peel and cut into small pieces after removing the seeds.
Peel the Jerusalem artichoke and slice thinly into crisps. Fry the Jerusalem artichoke crisps for a few minutes in sunflower oil. As soon as they start to brown, lift out and leave to drain and cool on kitchen towel.
Place the polenta on a plate, along with the sauce, the concasse and the Jerusalem artichoke crisps.

POLENTA WITH A PARTRIDGE JERUSALEM ARTICHOKE WHITE SAUCE

Ingredients

Preparation

Other dishes from Partridge