PARTNERS
WOOD PIGEON AND ROSEHIP
Ingredients
2 wood pigeons
10 g wood pigeon garum
Entrails for ragout
10 g miso hazelnuts
For the rosehip glaze
300 g rosehip berries
100 g woodpigeon brown stock
For the rosehip Vinegar Gel
100 g rosehip berries
100 g water
100 g apple cider vinegar
2.5 g agar agar
Garlic flowers
Preparation
- For the gel, blend the rosehip berries with water and vinegar, add the agar agar, bring to a boil, let cool and blend.
- For the glaze, squeeze the berries, reduce by 2/3 and filter. Then dry the filtered part. Combined with the woodpigeon brown stock to obtain a shiny and dense glaze.
- Marinate the boneless pigeon thighs with its garum. Cut the entrails into 0.5×0.5 cm cubes, cook in a saucepan with hazelnut miso and water.
- Cook the thighs on the embers while keeping them raised, burn the skinless breast on burning embers lacquering it with the rosehip glaze, and finally cover the chest with the dried rosehip berries.
- Place the vinegar gel and the orsino garlic flowers on the thighs. Portion the breast and the ragout.
Other
ChefMatteo Vergine
Wine CouplingBolgheri DOC
Other Info Kcal 200*
*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
