Today we bring you another of our Vincci recipes: Zaaluk with partridge in sauce. You can also find it in the first Circle of Friends of Malaga Cuisine cookbook, founded by the Vincci Selección Posada del Patio 5* (Málaga). Download our cookbook here! Bon appétit!
2 cloves of garlic
1 glass of white wine
To prepare the Zaaluk, finely chop the shallots, the garlic and the tomatoes (without seeds); salt, introduce the eggplants cut into cubes (previously roasted and peeled), spices and salt to taste.
Clean the partridge and place it in the same pot where you are going to make the sauce. Saute the carrots and the onion together with the laurel and ground pepper, add the partridge and white wine and let it reduce.
Finally, cover the meat with vinegar and cook on a low fire until the partridge is firm.
This is a dish that can be eaten cold or room temperature.