Difficult, but not impossible
Difficult, to any degree, always means possible . If you adopt the approach summarized by this phrase usually attributed to Alessandro Manzoni to tackle the recipe for rock partridge ripened in beeswax on a potato nest, then this game-based dish might seem less daunting. It's one of the most interesting recipes offered by Franchi Food Academy and, as its somewhat "high-sounding" name suggests, a dish any chef (amateur or otherwise) would love to make. Flavor and delicacy: these are the two main characteristics of rock partridge meat, which pairs beautifully with the typical vanilla flavor of beeswax and the potatoes.
The ingredients
To make this recipe you need:
- A Rock Partridge
- 150g beeswax
- Salt up to taste
- Black pepper to taste
- Juniper berries
- 25g butter
- 1 sprig of fresh thyme
- 1 sprig of rosemary
- 40ml white wine
- 1 onion
- 100ml of broth
- 10g tomato paste
- 15ml extra virgin olive oil
- A potato
- Seed oil for frying to taste
The steps to follow
Maturing in wax is the first step to pay attention to. The rock partridge must be cleaned carefully, remembering to separate the legs and breasts. The beeswax is then melted in a bain-marie and flavored with juniper berries, salt, and pepper. After placing the meat on a baking sheet lined with plastic wrap, the wax is poured over it until it almost completely covers the bird. Once cooled, it must be refrigerated for 48 hours. As for the potato, it must be peeled, washed, and spiralized (special tools are available for this shape). It must then be shaped into a sort of nest, then fried in seed oil (170-175 degrees), remembering to drain it on paper towels. Returning to the rock partridge, the meat must be removed from the wax, another delicate operation as it is essential to eliminate any residue. In a pan, cook the breasts and legs with oil, thyme, rosemary, and a knob of butter, seasoning with salt and pepper to taste. The breasts should be cooked briefly, as the meat needs to be kept pink before being kept warm. The legs, on the other hand, need a few minutes longer, deglazing with white wine and adding the broth. The tomato paste and onion do the rest, as the next step is braising. The stock should be blended before assembling the dish.
Plating and pairing
Place the potato nest in the center, followed by the rock partridge breast, and finally the thighs on the side, all generously drizzled with the sauce. As suggested by Franchi Food Academy, the ideal pairing is with Alto Adige Pinot Noir, considered the most regal of the area's red wines and highly prized for its intense aroma of red and dark berries. In short, a dish that's not simple, but it's sure to be a success and, above all, one that ensures great personal satisfaction for those who prepare it.
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