Dish

Perdreau à la catalane

Catalan-style partridge

Perdreau à la catalane is a dish that is made by first browning the partridge in a pan with olive oil and garlic. The sauce is made by sautéing onions and mushrooms in the same pan, then adding chicken broth, red wine, and tomato paste. The partridge is then added back to the pan and simmered until tender. The result is a delicious and hearty dish that is perfect for any occasion.

European cuisine› Western European cuisine› French cuisine

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Origins and history

Perdreau à la catalane is a traditional French dish that has been enjoyed for generations. It is believed to have originated in the Catalonia region of France, which is known for its rich and flavorful cuisine. Today, it is a popular dish throughout France and is often served at special occasions and family gatherings.

Dietary considerations

This dish is high in protein and low in carbohydrates, making it a great option for those on a low-carb or high-protein diet. However, it does contain animal products and may not be suitable for vegetarians or vegans.

Variations

There are many variations of this dish, with some recipes calling for the addition of pancetta or prosciutto. Some recipes also call for the use of fresh tomatoes instead of tomato paste. Additionally, some recipes call for the use of white wine instead of red wine.

Presentation and garnishing

This dish is traditionally served on a large platter, with the partridge arranged in a circle around the sauce. It is often garnished with fresh herbs, such as parsley or basil.

Tips & Tricks

To ensure that the partridge is tender and juicy, be sure to brown it well on all sides before adding it back to the pan with the sauce. Additionally, be sure to simmer the dish over low heat for at least an hour to allow the flavors to meld together.

Side-dishes

This dish is often served with a side of roasted potatoes or polenta. It can also be served with a simple green salad or a side of sautéed spinach.

Drink pairings

This dish pairs well with a full-bodied red wine, such as a Chianti or a Barolo. It can also be paired with a crisp white wine, such as a Pinot Grigio or a Sauvignon Blanc.