Italian Meat - Poultry and Game Recipes - Partridge and Lentil Casserole (Pernici con Lenticchie) Recipe

Ingredients

• 200 g/7 oz/good 1 cup green lentils, soaked overnight in cold water

• 75 ml/5 tbsp olive oil

• 1 large onion, chopped

• 2 partridges

• 30 ml/2 tbsp tomato puree (paste)

• 1 bay leaf

• 1 sprig of fresh rosemary

• Salt and freshly ground black pepper

• Tagliatelle, to serve

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Method:

1. Drain and rinse the lentils. Place in a large pan of cold water and bring to the boil.

2. Lower the heat and simmer for 40 minutes or until tender. Drain, reserving the cooking liquid.

3. Pour the oil into a large saucepan and fry (sauté) the onion until lightly brown. Add the partridges and brown all over.

4. Add the lentils and half the reserved cooking liquid. Stir in the tomato puree and add the bay leaf and rosemary.

5. Simmer, uncovered, for 45 minutes, stirring from time to time.

6. Add additional reserved liquid as necessary and season with salt and pepper. Serve very hot with tagliatelle.