Emmer Partridge with noodles Recipe
Recipe Ingredients for Emmer Partridge with noodles
| Amount | Ingredient |
|---|---|
| Emmer pasta | |
| 500 grams | Emmer pasta |
| 2 liters | Salt water |
| Partridge | |
| 4 pcs | Partridges |
| L 1 | Chicken broth |
| 80 ml | White port wine |
| 200 ml | Cream |
| 1 tbsp | Creme fraiche |
| 20 g | Raisins |
| 80 grams | Grapes |
| 30 grams | Toasted sliced almonds |
| 1 large | Chard plant |
| 150 grams | Smoked bacon |
| 2 pcs | Shallots |
| some | Lard for frying |
| some | Salt |
| some | Pepper |
| 250 grams | Pork caul |
Emmer Partridge with noodles Recipe Directions
Sauté briefly, the breasts around. Again remove from the pan and season. The cup for the Swiss chard stems continue using it. Blanch the chard leaves rid of the drink and leave. The stalk cut into fine strips and fry the diced bacon along with the diced shallots and the diced leg meat in the lard and fry at all.
Chard leaves dry well and place on the network pigs. Give some of the braised chard leaves on the stems. The breasts on top and wrap everything. This winding saute briefly again and enter for about 6 minutes in the oven at 180 degrees.
The Emmer noodles boil, but not deterred. Now make the sauce ready. For the sauce with crème fraiche Refine deseeded grapes, raisins and almonds to give the reduced sauce. The drained pasta with the sauce draw. Mangold cut and wrap this place.
