Ingredients
Partdriges, 5 small
Vanilla, 1 stick
Thyme, as needed
Marjoram, as needed
Acacia honey, 100g
Green apples, 10 skinned and in slices
Cinnamon, 2 sticks
Sugar, 1 teaspoon
White wine, 200ml
Lemon, 1
Spinach, 1kg
Scallion, ½ chopped finely
Extra virgin olive oil, 70ml
Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio, 50ml
Method
Clean the partridges and flavor the insides with salt, pepper, marjoram, thyme and a piece of the vanilla stick. Tie all together with kitchen string. In a casserole, put the Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio and honey, bring to a boil for 15 minutes until it becomes dense. In another casserole, place the slices of the skinned green apples, add a bit of white wine, the juice of 1/2 lemon, cinnamon and sugar, then cook for about 20 minutes.
In an oven pan, place the partridges, basted with olive oil, add some white wine and then cook in a preheated oven of 180°C/356°F for 20 minutes.
Brown well and at the end of the baking process, glaze the upper parts with the glaze of honey balsamic sauce. In a non-stick pan, saute’ the spinach with a small amount of oil and scallions.
To finish: on a single plate, spread the spinach in the center, place the apple slices around the outer area and then the partridge in the middle, glaze all with the juices from the cooking pan and serve.
