main dishes sardinian

Su Prattu de Cassa

Partridge and sweet potatoes slow-cooked in a sealed copper pot over embers. A Barbagia hunter's dish from central Sardinia.

Gluten-Free Dairy-Free
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Prep 30 min
Cook 35 min
Total 1h 5m
Servings 4
Difficulty Advanced

Ingredients

Game

Vegetables

Seasoning

Herbs

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Instructions

  1. If the partridges are wild, hang them for two to four days in a cool place to tenderize the meat. Clean them by making a small cut low on the belly, removing the innards, and rinsing under cold water. Pluck by hand, then pass each bird quickly over an open flame to burn off any fine remaining feathers. Pat dry.

  2. Peel the sweet potatoes and cut them into thick rounds about one centimeter thick. Cut the onions into large chunks.

  3. Line the bottom of the cassa (the hammered copper pot) with half the sweet potatoes, covering every gap. Lay the partridge pieces on top, spacing them apart. Cover with the remaining sweet potatoes and the onion chunks.

  4. Season each layer lightly with coarse salt and a drizzle of olive oil. Tuck the sage, rosemary, and thyme among the potatoes and meat. Wash and dry the herbs before adding them.

  5. Seal the pot and set it on the embers. Cook for about thirty-five minutes. Do not open the lid for at least the first twenty minutes. After that, rotate the pot a quarter turn every five minutes so the heat distributes evenly.

  6. Check for doneness by inserting a thin skewer into the thickest part of a partridge. If the juices run clear, the dish is ready. If they are pink, cook for another five minutes and check again.

Storage & Meal Prep

Eat the same day. Partridge does not keep well reheated. The sweet potatoes and onions can be saved separately for a second meal.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Vegetables
Sweet Potato
900 g
Onion (Yellow/White)
400 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Sage
12 g
Fresh Rosemary
0.1 g
Fresh Thyme
3 g
Other
Partridge (Raw, Whole, Edible Portion)
1000 g

Per Serving

651kcalCalories
62gProtein
55gCarbs
20gFat
9gFiber
Sodium
308mg13% DV
Potassium
1610mg34% DV
Calcium
127mg10% DV
Iron
7.5mg42% DV
Magnesium
123mg29% DV
Vitamin C
14mg16% DV
Vitamin A
1651µg183% DV
Vitamin K
26.4µg22% DV
Folate
54µg14% DV
Partridge (Raw, Whole, Edible Portion)
Sweet Potato
Onion (Yellow/White)
Extra Virgin Olive Oil
Fresh Sage
Fresh Rosemary
Fresh Thyme
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In the Barbagia, Su Prattu de Cassa belongs on the Sardinian home table. I build it around red-legged partridges, sweet potatoes, and white onions.

If the partridges are wild, hang them for two to four days in a cool place to tenderize the meat. I clean them by making a small cut low on the belly, removing the innards, and rinsing under cold water. I pluck by hand, then pass each bird quickly over an open flame to burn off any fine remaining feathers. I pat dry. I peel the sweet potatoes and cut them into thick rounds about one centimeter thick. I cut the onions into large chunks.

I seal the pot and set it on the embers. I cook for about thirty-five minutes. I do not open the lid for at least the first twenty minutes. After that, rotate the pot a quarter turn every five minutes so the heat distributes evenly. I check for doneness by inserting a thin skewer into the thickest part of a partridge. If the juices run clear, the dish is ready. If they are pink, cook for another five minutes and check again. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide