Partridges with Olives (Sicily)

Meat

Ingredients

Partridges, dressed - 6

Salt and pepper

Sage leaves

Ham - 12 small slices

Olive oil - 1/2 cup

Dry white wine - 2 cups

Green or black olives, pitted - 1/2 pound

Hot stock or water - 1 cup

Wipe the partidges gently with a damp cloth, putting aside their livers. Sprinkle the insides with salt and pepper and add a leaf or two of sage. Lightly sprinkle the outsides with salt and wrap each bird in 2 slices of ham, securing them with strong thread.

Heat the oil in a casserole and fry the partridges until brown all over. Add the wine and cook, uncovered, until it evaporates. Chop the livers and add them to the casserole, together with the olives. Moisten with a little hot stock or water, cover the pan and simmer for 30 minutes.

To serve, discard the threads and arrange the partridges on a heated serving dish. Cover with their sauce and garnish with the ham slices. 

Serves 6