Roasted Partridge with Olive Ciabatta Filling

Ingredients

• 1 partridge (ca. 1.2 kg)
• olive oil (for brushing)
• Salt
• Pepper (freshly ground)
• 250 g ciabatta (stale)
• 150 ml milk
• 1 egg
• 1 tsp freshly chopped rosemary
• 80 g black olives (pitted)
• Salt
• Pepper (freshly ground)
• 2 yellow zucchini
• 2 bell peppers (red and yellow)
• 250 g tomatoes
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the partridge and pat dry. Cube the ciabatta and place in a bowl. Pour warm milk over it and let soak for about 15 minutes. Mix in the egg, rosemary, and olives, seasoning with salt and pepper. Stuff the mixture into the partridge and secure with toothpicks. Steam in a steamer basket at 95°C for about 1 hour.

2. 2.

   Wash, trim, and slice the zucchini. Wash, trim, and cut the bell peppers into pieces. Slice the tomatoes. Combine all vegetables in a cooking vessel, drizzle with olive oil, and season with salt and pepper. Cover with foil and steam together with the partridge during the last ~20 minutes.

3. 3.

   Cut the partridge into eight portions, slice the filling, and arrange the meat with skin side up on a baking tray. Brush with oil, season, and brown under a hot grill for about 5 minutes. Serve atop the vegetables with the filling.