Italian Partridge Sandwich
with pancetta, tomatoes and olives.
Serves 4-6
Ingredients
- 3 partridges
- 50g butter
- 6 slices pancetta
- 6-8 thick slices ciabatta
- Extra virgin olive oil
- 1 clove garlic, cut in half
- 1 tbsp fresh oregano, chopped
- 1 round buffalo mozzarella
- 2 large vine-ripened tomatoes
- 6 sunblush tomatoes
- Handful basil leaves, torn
- 1-2 tbsp Taggiasca olives
Method
- Preheat oven to 200°C/400°F/Gas 6.
- Smear the partridge well with butter and wrap each one with 2 slices of pancetta. Place in a roasting tin and cover with foil. Cook in the oven for 30 mins, then remove the foil and roast for a further 10 mins or until the juices run clear. Leave to cool slightly.
- Drizzle a little oil over the bread and toast or chargrill on one side, then rub the toasted surface with the cut garlic and sprinkle over a little oregano.
- Slice the partridge and layer onto the toasted bread with the other ingredients.
- Season and drizzle over a little more olive oil.
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