ROAST PARTRIDGE, GLAZED IN HONEY AND BONINI TRADITIONAL BALSAMIC VINEGAR, WITH CINNAMON APPLE PURÉE

Ingredients (for ten people):

5 partridges
1 vanilla bean
Thyme and marjoran, as needed
100 g Bonini Traditional Balsamic Vinegar from Modena, extravecchio (aged 25 years)
150 g acacia honey
10 green apples
2 cinnamon sticks
200 g white wine
1 lemon
1 kg spinach
½ shallot
70 g Extra Virgin Olive Oil

Clean the partridges. Dress the insides with salt, pepper, thyme, marjoran and a bit of vanilla bean; tie up.

Mix the Balsamic Vinegar and the honey in a pan and simmer for approximately 15 minutes until the mixture is thick. In a large pot, mix the sliced green apples, add some white wine, the juice of half a lemon, two cinnamon sticks and a tablespoon of sugar; cook for approximately 20 minutes.

Set the partridges on a baking plate, brush them with olive oil, pour on the rest of the white wine, and cook at 180°C (355°F) for about 20 minutes or until golden; towards the end, brush the honey and Traditional Balsamic Vinegar glaze on top.

Sauté the spinaci and shallot in a non-stick pan with a small quantity of oil.