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Alessi cuisine
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Young and tender pigeon, roasted with sage(Piccioncino giovane e tenerello, arrosto alla
salvia)
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- 2 pigeons with their livers
- 1 crushed mixture composed by beating in the mortar
- 6 garlic cloves cut in pieces
- 10 juniper berries
- 10-12 leaves of sage
- a pinch of salt
- a pinch of black pepper
- a glass of white wine
- 2 clusters of sage
- a piece of crumb reconstituted in hot milk
- some leaves of parsley
- a pinch of spices
- seed oil
- salt and pepper
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Take
the pigeons and keep their livers in order to use them afterwards, salt
and pepper them uniformly inside and outside. Spread them uniformly with
the crushed mixture through a real and proper massaging, in order to incorporate
as good as possible the flavours of the crushed ingredients; let the pigeons
flavour for some hours. In the meanwhile take the pigeons livers and beat
them with a knife together with the leaves of parsley and they will be like
a mush, knead them together with the crumb well squeezed from the milk.
Salt, pepper and spice proportionally by mixing the stuff in a bowl with
a fork, then divide this mixture in two parts, take once again the pigeons
and fill their bellies with the above mixture (one amount each). Put a cluster
of sage on the breast of each pigeon, then wrap them tightly in a tinfoil,
put them in a baking tin, bathe them with some oil, then put them in the
oven for about 40 minutes at the temperature of 160° C.
After this time remove the tinfoil, bathe with some wine and let them cook
at 180° C until the two pigeons will be browned and the wine will be
evaporated (it will take about 10 minutes). At the right time drip the pigeons
from the cooking oil, without taking out the baking tin from the heat, add
500 grs of potatoes cut in small cubes and cook them, always over a high
heat, for 30 minutes or until they will be a bit browned, turning them sometimes.
When they are ready cut the pigeons in two parts (along their length) and
put them for a while over the potatoes. Then put them on a tray, the potatoes
underneath and the pigeons over and serve. |
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