Description
Pilaf, the same rice, but not crumbly, and mushy, like risotto. Submitted recipe-traditions of the South-Eastern part of the Peloponnese.
Ingredients
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Dry white wine
1 cup
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Game
2 piece
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Olive oil
100 ml
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Onion
2 piece
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Dry white wine
1 piece
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Garlic
2 tooth
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Tomato paste
70 g
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Cherry tomatoes
10 piece
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Salt
-
Figure
300 g
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Black pepper
-
Sugar
1 tsp
Cooking
Partridges need to prepare the night before. To wash, place in a bowl and pour 1 Cup of white wine and leave overnight. In the morning, remove and dry, cut into halves.
In a saucepan heat the olive oil and throw the diced onion.
Add the partridges, slightly fry, add the garlic.
As soon as the birds are browned, add the wine.
Now tomato paste and sugar. Add water so that closed partridges and cook them until tender. At the end add salt.
Ready take out the partridges on a dish.
Rice use krugloozernoe like cereals.
Together with rice, add cherry tomatoes, cut into halves. Add water ( total liquid should be at the rate of 1:2.5 to 1 part rice, 2.5 part water).
Salt, pepper. To the rice is almost ready add the partridges. Cover, remove from heat.
Bon appetit!!!
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