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Asadillo Manchego with Partridge

Asadillo Manchego with Partridge

Tiempo de preparación3 hrsTiempo de cocina5 minsTiempo total3 hrs 9 mins
INGREDIENTS
 IGP Almagro Aubergine embuchada
 Red-legged partridge
 Red pepper
 Saffron D.O – La Mancha
 Salt and pepper
 Ground cumin
 Fig leaves for the powdered aubergine
 Skin of 4 aubergines
For the Partridge broth
 Broth stock
 Partridge
 La Mancha saffron threads
For the fennel infusión
 Fennel
 Water
 Gelatin
Fort he 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 flavor), reserve in refrigerator for 5 or 6 days.Roast the red peppers, peel and chop. Season with salt, pepper, olive oil and cumin. Remove the aubergine flesh and wrap in a greased foil of fig leaves, adding 300ml of partridge broth, olive oil, salt and pepper. Vacuum and cook at low temperature for 90 minutes.

2

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

3

Partridge broth: cook the partridge in the broth stock over a low heat for 6 hours, ensuring that the broth remains even. When cooked, all 8 to 10 saffron threads.

4

Fennel infusion: bring the water to boil with the fennel.

5

Grass pea biscuit: Heat the oil in a pan and add the paprika, flour, egg and water. 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.

6

To finish: Fill the aubergine halves with the aubergine flesh and position the pepper and partridge.

PRESENTATION
7

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

SUGGESTIONS
8

Eat warm with a young white wine such as Airen.

Category

Ingredients

INGREDIENTS
 IGP Almagro Aubergine embuchada
 Red-legged partridge
 Red pepper
 Saffron D.O – La Mancha
 Salt and pepper
 Ground cumin
 Fig leaves for the powdered aubergine
 Skin of 4 aubergines
For the Partridge broth
 Broth stock
 Partridge
 La Mancha saffron threads
For the fennel infusión
 Fennel
 Water
 Gelatin
Fort he 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 flavor), reserve in refrigerator for 5 or 6 days.Roast the red peppers, peel and chop. Season with salt, pepper, olive oil and cumin. Remove the aubergine flesh and wrap in a greased foil of fig leaves, adding 300ml of partridge broth, olive oil, salt and pepper. Vacuum and cook at low temperature for 90 minutes.

2

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

3

Partridge broth: cook the partridge in the broth stock over a low heat for 6 hours, ensuring that the broth remains even. When cooked, all 8 to 10 saffron threads.

4

Fennel infusion: bring the water to boil with the fennel.

5

Grass pea biscuit: Heat the oil in a pan and add the paprika, flour, egg and water. 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.

6

To finish: Fill the aubergine halves with the aubergine flesh and position the pepper and partridge.

PRESENTATION
7

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

SUGGESTIONS
8

Eat warm with a young white wine such as Airen.

Asadillo Manchego with Partridge
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