Ingredients for people 4
- 8 pairs of legs of rock partridge;
- 10 dried tomatoes;
- 250 g. of mushrooms;
- ½ glass of white wine;
- 1 clove of garlic;
- thyme;
- Rosemary;
- extra virgin olive oil to taste
- salt and pepper to taste
Preparation: Sauté the mushrooms with garlic and extra virgin olive oil. Blanch the dried tomatoes for 2 minutes and then cut them into pieces. Salt the legs of the rock partridges and brown them in hot extra virgin olive oil flavored with thyme and rosemary. As soon as they are well browned, add the chopped mushrooms and tomatoes, quickly skip everything and deglaze with the white wine.
When the wine has evaporated, cover the pot, continue cooking and, if necessary, add liquid to the preparation. When cooked, serve, finishing the dish with freshly ground pepper and fresh thyme.
Bon appetite.