PARTRIDGE GLAZED IN HONEY AND TRADITIONAL BALSAMIC EXTRAVECCHIO WITH PEARS AND CINNAMON
5 small partridges
1 stick of vanilla
thyme and marjoram to taste
100 gr acacia honey
10 green apples , skinned and in slices
2 sticks of cinnamon
200gms white wine
1 kg spinach cleaned
1\2 scallion chopped finely
70 grams of extra virgin olive oil
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 balsamic 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 and 2 sticks of cinnamon, a teaspoon of 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° 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.