cookbooks

No. 145. Perniciotti Alla Gastalda (partridges) Recipe

History of the Recipe:

No. 145 Perniciotti Alla Gastalda, also known as Partridges Gastalda-style, is a classic Italian dish that dates back to the 19th century. The recipe originates from the Gastalda family, known for their culinary expertise and unique preparations of game birds. The Gastalda family hailed from the Piedmont region of Italy, renowned for its rich and robust flavors.

Fun Facts:
- Partridges have been a popular game bird throughout history, prized for their tender and flavorful meat. They are traditionally hunted during the hunting season, making them a seasonal delicacy.
- The use of cauliflower in this dish adds a unique twist, providing a fresh and vibrant element to the rich flavors of the partridges and other ingredients.
- Balancing the savory flavors of bacon, sausage, and fowl's livers with the sweetness of carrots and onions enhances the complexity of this dish.
- The incorporation of Madeira, a fortified wine, elevates the flavors, adding depth and richness to the sauce.

Recipe:

Ingredients:
- 4 partridges
- 1 small cauliflower
- 6 strips of bacon
- 2 sausages
- 4 fowls' livers
- 1 carrot
- 1 onion
- A bunch of herbs (such as thyme, rosemary, and sage)
- 2 cups of stock
- 1 cup of gravy
- 2 tablespoons of butter
- 1/2 cup of Madeira wine

Instructions:

1. Cut the cauliflower into quarters, blanch it in boiling water for a few minutes, then drain and set aside. Pat dry with a paper towel to remove excess moisture.

2. In a deep stewpan, arrange the bacon strips in a circle at the bottom. In the center, place a small piece of sausage, the livers of the partridges, cut-up fowl's liver, carrot, onion, and a bunch of herbs.

3. Pour the stock and gravy into the stewpan, covering the ingredients about three-quarters of the way. Place the butter on top.

4. Bring the mixture to a gentle boil and simmer for one hour. This slow cooking process allows the flavors to meld together beautifully.

5. After one hour, remove the sausage from the stewpan and replace it with two or three partridges. Simmer for an additional three-quarters of an hour, until the partridges are cooked through and tender.

6. Meanwhile, slice one of the sausages into thin slices and use them to line a mold, creating a decorative pattern. This will add an enticing visual element to the dish.

7. Once the partridges are cooked, remove them from the stewpan, drain, and cut them into smaller pieces. Begin filling the mold with alternate layers of partridge and cauliflower, creating a visually appealing pattern.

8. Steam the mold for half an hour, ensuring that the flavors infuse and the ingredients are heated through.

9. Five minutes before serving, carefully turn the mold over onto a plate, allowing excess grease to drain off. However, do not remove the mold entirely to preserve the shape and presentation.

10. Cut up the fowls' and partridges' livers into scallops and glaze them for a glossy finish.

11. Wipe off any remaining grease around the mold and remove it, revealing the beautifully arranged layers of partridge and cauliflower.

12. Garnish the dish with the scallops of liver and serve it hot with a reduced Espagnole sauce (No. 1). Add a glass of Madeira or Marsala wine and a glass of game essence to the sauce for added richness and depth of flavor.

Similar Recipe Dishes:
- Pheasant Gastalda-style: Substitute partridges with pheasants for a delightful variation. The cooking process remains the same, ensuring a succulent and flavorful outcome.
- Quail Gastalda-style: For a smaller and more delicate alternative, replace partridges with quails. The reduced cooking time will also result in a tender and delicious dish.
- Venison Gastalda-style: Experiment with game meats by preparing venison using the same techniques and flavors. This dish will showcase the rich, earthy flavors of venison in a uniquely Gastalda-style preparation.

Vote

1
2
3
4
5

Viewed 1752 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce