Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Sardegna I
Save Recipe Print
Total:
50 hr
Prep:
48 hr
Cook:
2 hr
Yield:
4 servings

Ingredients

Directions

Bring 6 quarts water to boil and add 2 tablespoons salt. Place partridge in water and boil softly until tender, about 45 minutes. Carefully remove and allow to cool. Remove legs from carcass and dry well. Place in a shallow baking dish. Remove breasts from carcass with first wing joint still attached. Dry well with a towel and place in a dish with the legs. (Make stock out of bones and cooking liquid). Pour vinegar over breast and leg pieces and add fennel seeds and garlic. Place in refrigerator 1 hour.

Remove breast and leg pieces from refrigerator, and remove pieces from vinegar. Pat dry and arrange loosely in large clear cookie jar. Cover with olive oil and refrigerate 2 days. (They will stay preserved this way for 2 months). To serve, remove 4 breasts and 4 legs and warm to room temperature. Blanch and refresh asparagus and toss with 4 tablespoons extra virgin olive oil and juice and zest of lemon. Season with salt and pepper and serve at room temperature.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Oil and Vinegar Slaw

Recipe courtesy of Rachael Ray

Lemon Olive Oil Cake

Recipe courtesy of Ayesha Curry

Garlic Oil Sauteed Pasta with Broccoli

Recipe courtesy of Melissa d'Arabian

Linguine with Shrimp and Lemon Oil

Recipe courtesy of Giada De Laurentiis

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Spaghetti with Oil and Garlic (Aglio Et Olio)

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories