Peasant and pastoral: these are the adjectives that are used most frequently to describe the typical Sardinian cuisine. On the island they also and above all prepare themselves excellent dishes based on game and a dish that can amaze diners cannot fail to be a triumph of the animal that all Sardinian hunters appreciate, the partridge. The withdrawal of the latter guarantees great satisfactions that inevitably increase when you go to the table.
To savor the local cuisine even for those who are not lucky enough to visit the island, we offer you the recipe On prattu de cassa. The typical dish of barbagia, takes its name from the pan in which it is cooked. There pot in hammered and tinned copper, is handcrafted and is used essentially for cooking game under the coals.
The pot is made up of two concave circular plates, the one with a snap lock, is used as a lid. The particular feature is to guarantee the slow cooking of food, without being forced to be careful during cooking.
Characteristics of the partridge
In addition to the pan the dish is based on game and in particular on the partridge. When we talk about this volatile we usually indicate that red medium size. The name derives essentially from its colors, such as the brown-red plumage, a black collar around the throat and red legs. In Italy it is widespread above all on Ligurian, Tuscan-Emilian Apennines and on the Island of Elba.
The variety freckle instead it is characterized by a gregarious nature, prefers the flat areas and hilly, in some cases semi-arid. This type of partridge essentially feeds on germ, But also fruits and seeds. The diet is totally different during the first months of life, when it has a carnivorous diet, because it feeds on small invertebrates like worms, snails and insects.
In addition to these two species in Italy we find others 5 subspecies which live essentially in the northern regions such as Valle d'Aosta, Lombardy, Veneto, Trentino Alto Adige and Friuli Venezia Giulia.
Use of partridge in the kitchen
Partridges are very popular in the kitchen, because they give a excellent protein intake and at the same time they are low in fat.
When we decide to prepare a recipe with partridge, we must distinguish that of breeding from that of game because they have to be treated differently. Those who come frombreeding they do not require aging the wild ones require a maturation time ranging from 2 to 4 days.
In any case, the partridges they must be cleaned immediately, eliminating the entrails and washing everything under running water. Furthermore, they must be gently plucked to avoid breaking the meat.
Usually when you decide to cook them you have to calculate one small partridge per person and a half if they are large for cooking the time is 20 minutes every 250 gr of weight. Age must be added to this. Those more young have tender meats and therefore require shorter cooking times than adult partridges, which even if they have a long cooking time have a tastier meat.
La partridge meat è versatile and it can become protagonist of numerous recipes. It is usually prepared on the spit or roast, but it can also be the protagonist of more complex dishes such as stuffed or combined with contrasting flavors such as sweet and sour and a blueberry sauce that with its acidity attenuates the strong taste of the bird.
Now that we understand how to cook and treat partridges, we can proceed with the recipe. The ingredients , preparazione are simple, but the result is undoubtedly tasty and will leave your guests speechless, ready to have an encore.
Ingredients
700 g of partridges
800 g potatoes
300 g of onions
herbs
extra virgin olive oil
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Method
If you have one partridge booty of a 'hunting exit, there is nothing better than cooking it. As mentioned earlier in this case it is fine let it hang, the right time goes on 2 to 4 days. Before this we must provide for eliminate the entrails, wash it under running water e pluck it gently. At this point, light a stove and flame the partridge to eliminate any residual feathers.
Even if you have a wild partridge, but you are unable to clean it and prepare it for cooking, then you can ask an expert or to a butcher who will clean it and cut it into pieces.
Once this is done, put the meat aside and take care of the other ingredients of the recipe. Peel and peel the onions. This was done with the help of a cutting board and a half moon knife cut them into small pieces not too small.
Prepare the vegetables, it's time to put the dish to cook. Take the prattu de cassa and the bottom arrange a layer of potatoes in order to cover every space. Now arrange the meat of partridge into pieces, making sure that the parts do not touch each other. Done this arrange the onions.
Salt and season to taste with your favorite herbs, such as sage, rosemary, thyme or coriander. Once this is done, put a new layer of potatoes on which you are going to put the partridge meat, always being careful not to let the pieces touch each other. In the end, arrange the onions and season again with salt and aromatic herbs. The procedure must be repeated until the pan will be totally full.
At this point seasoned with extra virgin olive oil and cover with the lid that will be hermetically attached.
Now it's time to arrange the prattu de cassa on the fire. Leave it for about twenty minutes. After the time has elapsed, with the pot holders and being careful not to burn yourself, turn the pan on the opposite side. This way the meat, potatoes and onions will continue cooking evenly on both sides.
Continue cooking for another twenty minutes. At the end check if the ingredients are cooked. If the meat still seems raw or the potatoes are undercooked, continue for another 10 minutes, making sure to turn the pan over after the time has elapsed.
When everything is ready and cooked to perfection, all you have to do is remove it from the heat, unhook the cover and serve it at the table ready to be shared in the company of relatives and friends.