 Season and drizzle a little more olive oil over. Serve with a few extra olives and a little of the crumbled cooked pancetta, if liked.
Serves: 5
Preparation: 5 mins
Cooking: 45 mins
INGREDIENTS
3 partidges
50g butter
6 slices pancetta
6-8 thick slices ciabatta or country style bread
A little extra virgin olive oil
1 clove garlic, cut in half
1 tbsp fresh oregano, chopped
1 round buffalo mozzarella, torn into chunks
2 large vine-ripened tomatoes
6 sunblush tomatoes
Handful basil leaves, torn
1-2 tbsp Taggiasca olives
salt and freshly ground black pepper
DESCRIPTION
Preheat oven to 200C/400F/Gas 6
Smear the partridges well with butter and wrap each one with 2 slices of pancetta.
Place in a roasting tin and cover with foil.
Cook in the oven for 30 minutes, then remove the foil and roast for a further 10 minutes or until the juices run clear.
Leave to cool slightly.
Drizzle a little oil over the bread and toast or chargrill on one side, then rub the toasted surface with the cut garlic and sprinkle over a little oregano.
Slice the partridge and layer equally onto the toasted bread with the mozzarella, tomatoes, sunblush tomatoes, basil and olives.
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