Preparation Time1 hrCooked Time10 minsTotal Time 1 hr 10 mins
INGREDIENTS
 Almagro aubergine
 Red-legged partridge
 Red pepper
 La Mancha saffron threads
 Salt
 Pepper
 Ground cumin
 Fig leaves
For the aubergine powder
 Skin of 4 aubergines
For the partridge broth
 Broth stock
 Partridge
For the fennel infusion
 Fennel
 Water
 Gelatine
For the grass pea biscuit
 Sweet paprika “de la Vera”
 1 egg
 Grass pea flour
 10 ml of extra virgin olive oil - Denomination of origin - Calatrava
METHOD
1

Clean 4 partridges and wrap in kitchen towels (to remove moisture and enhance flavour), reserve in refrigerator for 5 or 6 days.

2

Roast the red peppers, peel and chop.

3

Season with salt, pepper, olive oil and cumin.

4

Remove the aubergine flesh and wrap in a greased foil of fig leaves, adding 30 centilitres of partridge broth, olive oil, salt and pepper.

5

Vacuum and cook at low temperature for 90 minutes

For the aubergine powder
6

Remove the aubergine skin and put in the oven at 40°C for 12 hours. Once dry, grind very finely.

For the partridge broth
7

Cook the partridge with the broth stock over a low heat for 6 hours. Make sure that the broth remains even throughout cooking.

8

Finally add 8 to 10 strands of saffron.

For the fennel infusion
9

Bring the water to the boil with the fennel. Strain and add the gelatin to make a veil.

For the grass pea biscuit
10

Heat the oil in a pan and add the paprika, flour, egg and water.

11

Stir until you have a smooth paste and transfer into a piping bag. Pipe onto the Silpac in your desired shape. Put in the oven at 180°C for 5 minutes until crispy.

To finish
12

Fill the aubergine halves with the flesh and position the pepper and partridge.

PRESENTATION
13

Present in a bowl with the partridge broth, the grass pea biscuit and a few drops of olive oil.

Category

 

Ingredients

INGREDIENTS
 Almagro aubergine
 Red-legged partridge
 Red pepper
 La Mancha saffron threads
 Salt
 Pepper
 Ground cumin
 Fig leaves
For the aubergine powder
 Skin of 4 aubergines
For the partridge broth
 Broth stock
 Partridge
For the fennel infusion
 Fennel
 Water
 Gelatine
For the grass pea biscuit
 Sweet paprika “de la Vera”
 1 egg
 Grass pea flour
 10 ml of extra virgin olive oil - Denomination of origin - Calatrava

Directions

METHOD
1

Clean 4 partridges and wrap in kitchen towels (to remove moisture and enhance flavour), reserve in refrigerator for 5 or 6 days.

2

Roast the red peppers, peel and chop.

3

Season with salt, pepper, olive oil and cumin.

4

Remove the aubergine flesh and wrap in a greased foil of fig leaves, adding 30 centilitres of partridge broth, olive oil, salt and pepper.

5

Vacuum and cook at low temperature for 90 minutes

For the aubergine powder
6

Remove the aubergine skin and put in the oven at 40°C for 12 hours. Once dry, grind very finely.

For the partridge broth
7

Cook the partridge with the broth stock over a low heat for 6 hours. Make sure that the broth remains even throughout cooking.

8

Finally add 8 to 10 strands of saffron.

For the fennel infusion
9

Bring the water to the boil with the fennel. Strain and add the gelatin to make a veil.

For the grass pea biscuit
10

Heat the oil in a pan and add the paprika, flour, egg and water.

11

Stir until you have a smooth paste and transfer into a piping bag. Pipe onto the Silpac in your desired shape. Put in the oven at 180°C for 5 minutes until crispy.

To finish
12

Fill the aubergine halves with the flesh and position the pepper and partridge.

PRESENTATION
13

Present in a bowl with the partridge broth, the grass pea biscuit and a few drops of olive oil.

Almagro Aubergine in Partridge Broth

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