Ingredients for 2 people
For the partridge breast saltimbocca:
4 partridge breast fillets
2 slices of prosciutto or coppa
4 leaves of fresh sage
Salt and pepper
2 tablespoons olive oil or butter
For the vegetables:
1 small cauliflower, cut into florets
4 spring onions, thinly sliced
2 cloves garlic
300g new potatoes
2 tablespoons olive oil or butter
Salt and pepper
For the game stock:
500ml game stock (can be made homemade or purchased)
Pickled truffle slices
1 teaspoon soy sauce
Pepper to taste
Preparation:
Prepare the potatoes: Wash the new potatoes thoroughly and place them in a pot of salted water. Cook for 15-20 minutes until tender. Drain and set aside.
Prepare the partridge breast saltimbocca: Top each partridge breast fillet with a slice of Parma ham and a sage leaf. Secure with a toothpick. Heat the olive oil or butter in a pan. Fry the partridge breast fillets for 3-4 minutes on each side until golden brown. Remove from the pan and keep warm.
Sauté the vegetables: Heat the olive oil or butter in a pan. Add the cauliflower florets and cook over medium heat for 5-7 minutes until lightly browned. Add the spring onions and garlic. Continue cooking until softened. Season with salt and pepper.
Prepare the game stock: Heat the game stock in a small saucepan. Add the pickled truffle slices and simmer briefly. Optionally, you can season with a little soy sauce.
Nice to know: The Partridge – A Fascinating Piece of Cultural History and a Culinary Highlight
The partridge (Perdix perdix) has been a symbol of rural idyll and traditional hunting in Europe for centuries. Originally native to large parts of Europe, it was particularly prized in hunting during the 19th and early 20th centuries. Its characteristic plumage with its delicate patterns makes it unmistakable and symbolizes the connection between nature and humanity.
The partridge is considered a culinary delicacy. Its tender, aromatic meat is particularly fine and ideal for classic game dishes. Traditionally, it is often served with seasonal side dishes such as red cabbage, chestnuts, or mushrooms. Preparation requires a delicate touch, as the meat is very lean and tender – gentle cooking, such as in the oven or in a delicate sauce, best brings out its full flavor.
