Perdiz braseada al vino tinto con uvas, pasas, cebolla y polenta

Ingredientes PARA LAS PERDICES ● 2-3 perdices 500 g ● sal pimienta negra molida ● 4 chalotas ● 1 diente de ajo pequeño ● 50 g de apio ● 200 g de uvas blancas ● 125 g de uvas pequeñas sin semillas ● 3 cucharadas de aceite de colza ● 1 cucharada de tomate concentrado ● 150 ml de caldo de ave ● 150 ml de vino tinto ● 3 ramitas de tomillo ● 2 cucharadas de pasas PARA LA POLENTA ● 250 ml de caldo de verduras ● 250 ml de leche ● 1 hoja de laurel ● sal ● nuez moscada rallada ● 200 g de polenta ● 1 cucharada de mantequilla ● pimienta blanca ● tomillo Preparación 4 raciones / 1 h. 15 min. Precalienta el horno…

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Semana (Digital) - 1 Issue, 2 abril 2025

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