Dans une cocotte, versez trois cuillères à café d’huile d’olive.
Dans un bol versez 2 cuillères à soupe d’huile d’olive, le piment d’Espelette, écrasez la gousse d’ail, les herbes de Provence, le sel et le poivre. Mélangez.
Badigeonnez la pintade de la préparation.
Déposez la pintade dans la cocotte. Ajoutez des échalotes et quelques brins de romarin.
Enfournez à four froid pendant 1 à 1h30 heure à 210°C.
Notes
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