Stuffed pigeon breast on black truffle crostone

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 4 portions
  1. 4 Nest pigeons (350/400g)
  2. Pork caul fat
  3. Black Truffle Sauce "Ricetta Toscana"
  4. q.s. White wine
  5. 1 Shallot
  6. q.s. Salt and pepper
  7. 1 Sprig rosemary
  8. 1 Sage leaf
  9. 4 Slices Tuscan unsalted bread
  10. For the pigeon stock:
  11. The pigeon carcasses
  12. 1 Clove of garlic
  13. 1 Small carrot
  14. 1 Stick of celery
  15. 1 Onion
  16. 10cl Dry marsala
  17. Extra virgin olive oil
  18. q.s. Salt and pepper

  • With a very sharp knife, bone the pigeons, keep the breasts whole, remove the legs, take out the liver, heart and lungs and after cleaning well, chop finely.

  • Take the pigeon breasts and lightly tenderise, season with salt and pepper and spread with Demetra black truffle sauce, and stuff with the chopped offal.

  • Close and wrap in the pork caul fat.

  • Pour a little extra virgin olive oil into a non-stick frying pan, add the coarsely chopped shallot, rosemary and sage.

  • As soon as they colour, add the pigeon breasts and legs, cooking about 4 minutes on each side.

  • Pour over the white wine and simmer until reduced, then roast the legs in the oven for about 20 minutes at a low temperature. Once cooked, take out and keep warm.

For the pigeon stock

  • Brown the carcasses and the chopped vegetables in a frying pan with a very little extra virgin olive oil, then roast in the oven at 160°C for about 20 minutes.

  • Put the pan back on the heat and add a little stock, red wine and reduce by half. Push through a chinois, squashing the vegetables.

  • Continue cooking, adding a dessertspoon of corn starch mixed with a little water.

To serve

  • Toast the slices of bread, put on in the centre of each plate and drizzle over a little dry Marsala. Spread with the Demetra Tuscan truffle sauce, top with the sliced pigeon breast and rest the two legs against it.

  • Drizzle over a little of the stock made previously.