Hotel Excelsior - Piazza Ognissanti, 3 - Florence - Phone 055 264201

Fan of partridge breast garnished with truffles

Ingredients for 6:
6 partridge breasts
1 glass of white wineianco
1/2 cup of olive oil
2 black truffles
1 knob of butter
12 roast potatoes
3 boiled carrots
24 boiled asparagus

Gently fry the partridge breasts on both sides in a pan, place in the oven for 5 minutes, remove, pour off the fat and add the white wine. Slice the breasts into cutlets and lay out potatoes, carrots and asparagus fanwise on a serving dish garnishing with black truffles. Spoon the sauce over the partridge breasts and serve.