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Two partridges and a half totally boned and flaked, in one jar, conserved in a sweet "escabeche". To be served for example on a mixed salad, with olive oil, goat cheese and peaches in syrup.
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Prepare a bed of mixed salad. Sprinkle flakes of marinated partridge (approximately 100 g. per portion) and dress with Modena vinegar, olive oil and pickling brine from the product itself to taste. Serve at room temperature.