PIEMONTE PARTRIDGE FEAST - step by step instructions

Vitello tonnato
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Partridge, polenta & bagna caoda
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Bonet

 

For your meal you will need:

An ovenproof frying pan

A saucepan for the polenta

A smaller saucepan, or heatproof bowl for the bagna caoda

A little oil (olive or otherwise)

Not strictly necessary but a pair of tongs is very helpful for cooking small birds

The detailed recipes for the dishes are below, but in essence:

  • Roast the partridges – 12-15 minutes should be about right
  • While the partridges cook, plate and eat the vitello tonnato
  • Let the partridges rest, heat the polenta and warm the bagna caoda
  • Eat
  • Unmould the bonet, and eat that too

Vitello tonnato

Vitello tonnato – veal with tuna-mayonnaise sauce – is such a gloriously passé concept it has never ceased to be cool. The hostess trolley of Italy. Traditionally, boiled veal is served slathered in sauce. I like to lighten it a little, so use rare roast veal, thinly sliced, and serve it atop a slightly velouté version of the dressing. The whole lot I garnish with crudités, to pep each mouthful with a vibrant flavour and contrasting texture – morsels of caper, celery, parsley, mushroom and radish

Your pack serves two and contains:

  • Salsa tonnata -this is a fresh mayonnaise, made with tuna, anchovy, capers and oregano. The eggs are British Lion – so safe to eat raw.
  • Veal for 2.
  • Mixed garnishes of caper, celery, parsley, radishes and mushroom

Directions:

  • Spoon the salsa tonnata into the centre of 2 small flat plates. Use the back of the spoon to spread it into a beautiful disc.
  • Artfully arrange the veal on the centres of the plates
  • Dot the veal and the sauce with the capers, celery, parsley, radishes and mushroom. I like to tuck a few between the folds of the meat, and lay a few on the sauce. A little goes a long way

Partridge with polenta & bagna caoda

Small game birds, roasted and sat on polenta, are popular throughout Northern Italy in autumn and winter. One day, with a little spare bagna caoda to hand, I tried the two together – and discovered a very wonderful match indeed.  

Your pack serves two and contains:

  • 2 partridges, stuffed with butter and mountain herbs
  • Polenta for two
  • Small pots of bagna caoda, butter & grated parmesan

Directions:

  • Preheat the oven to 220C (fan) or 240C (static)
  • Heat your frying pan over a high heat, and add 1 tbsp oil
  • Brown the partridges well on all sides, then transfer to the oven
  • Cook for 12-15 mins, then remove from the oven and let rest (they should be just blushing pink at the bone)
  • Heat the polenta over a medium heat – add a splash of water if necessary, and whisk till smooth – though be aware it softens as it warms
  • When ready, whisk in the parmesan and butter, and check for salt
  • Gently warm the bagna caoda over the lowest possible heat, or in a bowl sat over a pan of steaming water
  • Spoon the polenta onto plates, sit a partridge on top, and pour round a little bagna caoda. Pour any resting juices over the partridge.

Bonet

Bonet is THE dessert from Piedmont; essentially a rich crème caramel boosted with amaretti, coffee, chocolate and rum. I make it much as they do, except I add even more of all of these things, and it is even better for it.

Your pack serves two and contains:

  • 2 bonet

Directions:

  • Gently unmould the bonet onto plates – easily done by dipping the pots in hot water for a few seconds, then inverting them
  • Eat them

 ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.