Recipe - Grilled Panzanella

4 Partridge
4 tablespoon Olive oil
2 tablespoon Rosemary leaves; chopped
3 tablespoon Cider vinegar
4 tablespoon Extra virgin olive oil
4 Cloves garlic; thinly cut or sliced up
1 pound Oyster mushrooms; cut or sliced up
1/2" thick
1 pound Porcini mushrooms; cut or sliced up
1/2" thick
One fourth cup Fresh hazelnuts; roughly
chopped
One fourth cup Scallions; chopped

Remove backbones from partridge and place in bowl. Add olive oil, rosemary
and cider vinegar and toss to coat. Allow to stand 2 hours, covered and
refrigerated.

Preheat grill.

In a 12inch saute pan, heat oil until smoking. Add garlic and saute until
golden brown. Add mushrooms and hazelnuts and cook, stirring constantly,
until softened, about 3 to 4 minutes. Season, add scallions, and place on
platter.

Place partridges breast side down on grill and cook 8 minutes. Turn over
and grill other side until thighs are cooked through, about 8 to 10
minutes. Remove and arrange over mushrooms and serve.

Yield: 4 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A28

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 14, 1998