Preparation time: 20 min + 48h (marinade) - Cooking time: 70 min
People 6
Ingredients
For the pork pate
100g pork liver
100 g jowl bacon
100 g lard
50 g pork loin
25 g almonds
25 g hazelnuts
25 g breadcrumbs
2 Bay leaves
1 cebolla
Nutmeg
1 egg
Pepper
Cinnamon
For the partridge
4 partridges
1 bunch of aromatic herbs
80-100 g truffles
200 g pork pate
2 l port
Pepper
Sal Island
Crafting
For the pork pate
Cut the liver and cook with water, onion and bay leaf. Melt the butter and fry the loin in it. Take out and chop finely. Mix the liver with the loin and the jowl until you get a paste.
Make another paste with the almonds and hazelnuts. Mix everything and add the egg and breadcrumbs. Season with salt, pepper, breadcrumbs, nutmeg and cinnamon. Cook in a bain-marie until it boils. Let cool.
For the partridges
Clean the partridges, fill with the truffles and pork pate and season with salt and pepper. Assemble, shape, and macerate in port and aromatic herbs for about forty-eight hours. After this time, remove from the marinade and fry over high heat in lard.
When they are golden, let them cook in the same saucepan; add the marinade wine. Let them cook until they are tender.
Cut up the partridges; Reserve the filling, giving it a circular shape, and place the thigh and breast on it. Sauté the whole thing with the remaining juice of the port stew.
See all recipes with origin: Estremadura
