Vegetable “conditella” with grilled partridge fillets

Preparation	40'
Difficulty	Medium
Game	Partridge
Calories	100 - 300
Activity	Running M 25’, F 34’
People	4
Wine pairing	Soave Superiore DOCG

Ingredients

N 4 partridge breasts
G 100 salad tomatoes
G 100 cherry tomatoes
G 200 cucumbers
G 50 “friggitelli” peppers
G 100 celery
G 50 Tropea onion
G 80 white onion
N 1 clove of garlic
N 1 basil leaf
G 80 oil extra virgin olive oil
Salt, black pepper, tabasco, red wine vinegar to taste

Kcal 272*

*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 60Kg and an average male weight of 80 Kg.

Preparation

Clean the vegetables, cut the cucumbers into very small cubes, leaving the seeds inside, “friggitelli” the peppers, Tropea onion, salad tomatoes.
Pass the tomatoes in the extractor, season the juice with salt, pepper, extra virgin olive oil and, if you like, red wine vinegar and tabasco.
Divide each partridge fillet in two.
Cook the fillets on both sides in a non-stick pan, season with salt.
Parade the fillets, dice the cuttings into cubes and add them to the vegetables.
Season the vegetables with the clove of garlic which you will then remove, extra virgin olive oil, fine salt, black pepper, a hand chopped basil leaf. Keep aside.
In the serving dish, place the tomato extract, a small ball of vegetable and partridge “conditella” with an ice cream portioner (or a spoon), then place two roasted fillets with basil on top, add salt, pepper and a drizzle of extra virgin olive oil.

Vegetable “conditella” with grilled partridge fillets

Ingredients

Preparation

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