Recipes: Rock partridge breasts with balsamic vinegar and sweet and sour peppers compote
Ingredients for people 4
- 6 breasts of rock partridge;
- 2 medium-sized peppers;
- 1 sprig of thyme;
- 1 sprig of rosemary;
- 1 clove of garlic;
- 1 fresh chilli (half if very hot)
- 30 g. of butter;
- 1 tablespoon of balsamic vinegar
- 2 tablespoons white wine vinegar
- 1 spoon of sugar
- flour to taste
- salt and pepper to taste
Recipes: Preparation
Wash the peppers, divide them in half, remove the seeds and grill them in the oven. As soon as the peppers are sufficiently cooked, put them in a bowl, cover them with plastic wrap and let them cool, this operation will facilitate the removal of the skin.
Cut the peeled peppers into small pieces and brown them quickly in extra virgin olive oil and a clove of garlic. Deglaze with the white wine vinegar, wait for it to evaporate and add the sugar. homogenize everything with an immersion blender and, if necessary, thicken or dilute the mixture until a puree is obtained.
Bone the rock partridge breasts (the preparation does not require the use of the skin so we can directly peel the rock partridges without plucking them) flour them and remove the excess flour. In a non-stick pan, brown the breasts in hot butter flavored with thyme and rosemary. As soon as they have browned, add the balsamic vinegar (I recommend diluting the balsamic vinegar with water, especially if it is very thick, this will allow you to better distribute the vinegar on the breasts) leave the breasts to flavor for a few minutes and turn off the heat. Remove the meat and let it rest for a couple of minutes (this process will allow the juices that were concentrated in the center during cooking to redistribute themselves and thus make the meat more juicy).
Spread the pepper compote on the bottom of the plate, scallop the breasts and place them on the compote, finishing the dish with freshly ground pepper and enjoy your meal.