Partridge with Emmer Pasta

Basic recipe for dishes from whole grains :

Soak the grains in the cold vegetable stock for one night. Boil with the remaining ingredients and cook on low heat. Spelt and rye about 60 oats, min, wheat and buckwheat about 40 min, barley 25 min Cool the grains in the stock and process.

Examples: As a salad in combination with garden herbs and lettuce in a fruity salad dressing, as a risotto or pilaf, as a filling for vegetables and meat, as a roast, a la creme as an addition to fish, meat and vegetables.

Partridge with emmer pasta

Bone the partridge completely (including the legs). Sauté the carcasses briefly in a saucepan, add the clear soup and simmer on low heat for about 35 minutes. During this time, the stock should reduce by about half. In the meantime, reduce the port wine by half. Fill up with 500 ml of reduced stock. Bring to the boil, add the whipped cream and reduce again.

Sauté the breasts briefly on all sides. Remove again from the frying pan and season. Continue to use the roasting pan for the chard stems. Remove the stem from the chard leaves and blanch. Cut the stalk into tender strips and sauté in the lard together with the diced smoked bacon, diced shallots and finely chopped leg meat until cooked.

Pat the chard leaves well and place them on the pork netting. Some of the stewed stems on the chard leaves form. The breast

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