Hazelnut and Leek-Stuffed Partridge

Debone the partridges, completely eliminating their rib cage and leaving only the bones in the legs and wings. Alternatively you can ask your butcher to do this for you. Slice the leeks into thin rounds, rinse them under water and dry them. Heat 3 tablespoons of oil with a sprig of rosemary and a bay leaf in a saucepan, then add the leeks and sauté them for 1-2 minutes. Add the hazelnuts, continue for another 2 minutes, then also add the spinach, cover and remove from heat after 2 minutes.

Add salt and pepper and remove the rosemary and bay leaf. Drain everything through a sieve, squeezing gently and collecting what falls in a bowl. Add 1 egg to the mixture and stir well to obtain a rather even filling. Grease 2 sheets of aluminum foil (large enough to wrap a partridge in each) with butter, sprinkle them with salt and place a butterflied partridge on each. Salt again then evenly distribute the stuffing on both partridges.

Close each partridge by wrapping it up tightly with the aluminum foil, then tie them up with kitchen string and bake at 325°F for about 40 minutes.  Remove the partridges from the oven and let them rest wrapped in the aluminum foil for 15 minutes. Finally remove the foil, slice and serve to taste with baked squash.