Partridges to crete
Instructions
Maturation: from 6 to 8 days in the lower part of the refrigerator and emptied from the entrails.
It is one of the oldest Prep and simple, for a wonderfully delicious dish.
You can try this recipe at a picnic.
Clean the partridges spiumandole but not completely, it is sufficient to remove the larger feathers, season with salt and pepper inside and out.
Take the clay or clayey ground soft and still, with good attains its grappa or brandy and mixed so that the liquor the soak well and smoothly.
Wrap each Partridge with the Earth getting wrapped completely; dig a hole in the ground now deep thirty or forty centimeters, pavimentarlo with some smooth stone, then fill with dried leaves and wood and fire by burning brightly for a quarter of an hour.
Lay the partridges over the coals, cover them again with other coals, then have some branches above and close completely with other Earth the hole.
Bake for half an hour.
Remove the partridges, smash gently the clay that you will be solidified and serve.
Who is satisfied with a less satisfactory result will prepare the partridges to Crete in house using the normal oven.
