This recipe from the Alambique cooking school (www.alambique.com) dates from medieval times and was borne out of a need to preserve food. Variants of escabeche (fried fish, vegetables) are common throughout central Spain.
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Ingredients:
6 partridges (substitute Cornish hen or chicken cut in pieces if desired)
3 cups chicken broth
3 cups dry white wine
3 cups wine vinegar (sherry is best)
1/2 cup olive oil
4 bay leaves
1 large onion, quartered
3 cloves
1 tablespoon whole peppercorns
1 head of garlic cloves, roughly chopped
1 teaspoon salt
Clay, flameproof casserole pot
Directions:
Clean and tie up the partridges. Heat a little oil in a skillet. Add the partridges, browning on all sides to seal in the juices, about five minutes. Remove and place in the clay pot with the oil. Add all other ingredients. Put casserole on low flame and allow to simmer for 90 minutes to two hours, depending on the size of the partridges. Remove from heat and cool. Best when refrigerated one to three days before serving.
Servings: Serves six
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