PARTNERS
Wood Pigeon breasts with turmeric and honey with bruscandoli
Ingredients
N 4 wood pigeon breasts
N 4 sage leaves
N 2 bay leaves
N 1 sprig of rosemary
N 2 sprigs of thyme
N 3 cloves of garlic
N 1 tsp of turmeric
N 1 tbsp of honey
N ½ small chili pepper
N 1 knob of butter
N 2 medium-large potatoes
N 2 tbsp of parmesan cheese
N 3 tbsp of milk
Bruscandoli (young sprouts of hop) to taste
Salt, pepper to taste
Extra virgin olive oil to taste
Preparation
- Put the wood pigeon breasts in a bowl with oil, two cloves of garlic cut into pieces, turmeric, bay leaf, sage, a pinch of pepper, chopped rosemary and chopped thyme. Mix well and let rest for about 10′.
- Put in a non-stick pan the butter knob, chili pepper, 1 unpeeled garlic clove and fry for 1′. Add bruscandoli, salt, pepper and brown for a few minutes.
- Cook the potatoes in boiling water, let them cool off, then peel them and add the Parmesan, milk, salt and pepper. Blend everything and put the mixture in a pastry bag.
- Cook the breasts in a non-stick pan and let caramelize. Remove the breasts from the heat and adjust salt, then let stand before scalloping.
- In a serving dish, place the pigeon breasts, alternating them with mousse and bruscandoli.
Video Gallery
Other
ChefMichele Persona
Wine CouplingTrebbiano d’Abruzzo DOC
Other Info Kcal 231* *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.
