Stuffed partridges
Preparation 30 min, cooking 40 min, medium difficulty
2 partridges, 100 g of loin, 12 pitted black olives, 4 slices of raw ham, 2 slices of mortadella, 1 boiled potato, 1 egg and 1 yolk, 1 glass of brandy, 1 ladle of broth, 3 tablespoons of grated Parmesan cheese, 50 g of butter, 5 tablespoons of oil, extra virgin olive oil, salt and pepper
Clean the partridges, flame them, wash them and season them inside with salt and pepper. Chop the mortadella and the loin, add the olives and the chopped entrails, the mashed boiled potato, the egg, the yolk and the Parmesan.
Now put 2 slices of ham side by side on the cutting board, lay down half of the mixture, wrap it and introduce it into the belly of a partridge. Stuff the other partridge in the same way. Close the openings with a kitchen stick and tie the birds,
Brown the partridges in a saucepan with the butter and oil; then sprinkle them with brandy and flambé. When the flame is extinguished, add salt and pepper, sprinkle with the broth and cook for about 30 minutes over low heat.
At the end, untie the partridges and cut them in half, being careful not to cut the filling as well, which you will have to extract whole and then cut into slices. Finally, sprinkle the partridges with the sauce and serve immediately.