Similar to the partridge, partridge stands out for the lively color of the paws and the white spot on the throat. The specimens available on the market, generally from farms, do not require maturation; those of game must instead be aged for 2 to 4 days (with feathers, but gutted). Their meat, red and tasty, is at its best when cooked roasted or on a spit. What we propose today is a recipe that will make you look great with any diner, a succulent first course with a strong flavor, the partridge cannelloncini.
Habitat of the partridge
Le partridges they are among the animals most loved by hunters, because their capture is not easy. Characterized by a lively temperament, they move easily on every type of territory, even on the most inaccessible one. They prefer clear and open areas, but are prone to flying for short distances.
The volatile although lively has settled habits and is found mainly in the southern part of England, in Iberian Peninsula, in the western part of the France and Germany. Its presence has also been attested in islands such as the Corsica, the islands Balearic Islands, Azores and Canaries.
Among the nations that host partridges, theItaly. At first it was found mainly in arid areas, on hills and low mountains. Among the most popular areas were the vineyards, olive groves and pastures of the northern Apennines and the Tuscan Archipelago. Later its presence was also introduced in theCentral Apennines. Today there are appropriations, which are continuously repopulated for hunting purposes, in Umbria, Lazio e Molise.
Characteristics of the partridge
La Red partridge it is a galliforme that owes its name to reddish spots that characterize its body.
The bird has a black collar with white streaks that goes from the neck to the belly. This chromatic detail makes the partridge stand out from the Rock partridge.
Another physical feature is the curved beak and small of vermilion color, which together with the red legs has earned it the name. The eyes, on the other hand, are characterized by orange circles. Even if it is not large, it has a stocky and robust body, in fact the wings are short and rounded. The reproduction of the Partridge is remarkable, in fact, every brood has a large number of eggs, all with a yellowish shell sometimes covered with dark spots. Initially they live isolated, later when the children grow up, families tend to gather in very large herds to face the winter all together. The bird has aprotein feeding because it feeds on spiders, earthworms and insects, but also on fruit, seeds, legumes, herbs and sprouts that are used to give it the right amount of sugars and fats.
Fresh pasta
Besides the partridge, one of the main ingredients of the recipe is the fresh pasta. Typical of the Italian culinary tradition, despite its ancient origins, it remains one of the cornerstones of our nation. This resulted in each region developing its own preferred format.
- ingredients to achieve it are simple to find, precisely this simplicity and its versatility allowed the recipe to spread both in Europa in that Middle East. Present since the times of the ancient Greeks, especially in the area of the time Magna Grecia which also included the Southern Italy, He had a'evolution during Middle Ages. These are the centuries in which the use only and exclusively inside the oven has been replaced with the practice of boiling, which is still the hallmark of Italian cuisine today.
Precisely this new cooking method, but above all the possibility of being able to dry it, therefore, to keep it for a long time, has made pasta the fortune in the world. With the first crossings it became one of the goods that the merchants carried with them in order to be able to it to trade and thus create a thriving market.
Now that we have seen the characteristics of partridge and fresh pasta, the main elements of the recipe, we just have to see the ingredients and preparation.
Ingredients for fresh pasta:
300 00 grams of flour
3 eggsIngredients for the filling
1 partridge
½ onion
1 carrot
celery
1 glass of dry white wine
400 gr. tomato pulp
50 g raw ham
10 g truffle
15 gr. grated parmesan
sale
salted butter
Preparation
To prepare i cannelloni put the flour and eggs previously beaten. Begin to knead with your hands until the mixture is uniform. Now put it on a work surface and work it until you get a smooth dough. Form a sphere, wrap it in cling film and let it rest for about 1 hour. After the time has elapsed, take the pasta and divide it in half and roll it out with the pasta machine until you get one thickness of about 1-2 mm. Cut each sheet into rectangles with dimensions of 14 X 9 cm.
At this point blanch for about 1 minute the pasta, one rectangle at a time, in lightly salted boiling water. Once the time has elapsed, place it in a tray lined with a clean cloth. If you prefer and want stop cooking, after having drained the rectangles, pass them in cold water for a moment and then roll them out without overlapping them.
Now prepare the filling. Put a saucepan on the stove, heat theoil and put a brown la onion, celery , carrot. Once browned, put the partridge previously salted, cook it on all sides and blend it with white wine. Continue cooking and when it is ready remove it from the heat, let it cool down and flesh it out. With the pulp obtained, make a wrought ham and tomato. When it is prone, dry it in a pan over high heat.
Take the pasta previously scalded and arranged a little stuffed on the shortest part of the rectangle. To give it an extra touch you can put the truffle sliced into strips, now roll them up with wet hands.
When all the cannoli are ready, butter a baking sheet, pour some sauce, arrange the cannelloni next to each other, sprinkle them with sauce and parmesan grated. Bake at 200 degrees for 15 minutes and when a crust has formed on the surface, the cannoli are ready to be served.