The partridges are cleaned well and the feathers separate in a casserole, where they will boil for 30 minutes in a liter of water to this juice to obtain a kind of broth, which we will add later.
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| Ingredients to make the marinade of Cava: |
| 6 partridices 1 bottle of cava brut pink 4 leeks 1 celery branch 1 scam of chess 6 small onions 1 garlic head 4 carrie white |
Ingredients to make the marinade of Cava:
2. The intestines, meanwhile, are reserved on a plate because they will also be used at the time.
3. Once the partridges are cleaned, they are macery in a clay casserole, for 24 hours, covered with the pink brut.
4. In a clay casserole, the oil and the partridges are put, drained and tied to prevent them from deforming, letting them brown a little.
5. Then the leeks, the celery, the chess, the onions, the carrot and the garlic are added, all well chopped, as well as a pinch of white pepper and the salt.
6. It remains over low heat for 15 minutes and all the intestines are incorporated except the hygaditos.
7. After turning the meat, the pink brut that has been used for maceration and a bucket of broth are poured, the result of the cooking of the feathers.
8. Finally, it is allowed to cook over heat until the sauce is reduced in half, and the partridges are removed.
9. The sauce obtained in the anterior cooking must be passed through the sieve and return to the casserole, where the peeled and bone grapes and the meatballs prepared with the hygaditos will be added.
10. The mixture is allowed to cook for a prudential time and the partridges were sprayed with it.
11. This dish should be served hot and adorns with some puff pastry. For 6 people
