Stuffed pigeon with apple mostarda, cognac and amaretto
Item 1 of 1
- medium
- 8
- 1 hour 30 minutes
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This stunning stuffed pigeon recipe is a mainstay on the menu at Dal Pescatore, combining the rich flavours of the game bird with cognac, sage, lardo and spices. The sweet pieces of apple, mango and peach on the side contrast wonderfully with the intensely flavoured meat.
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Ingredients
Metric
Imperial
Stuffed pigeons
- 4 pigeons
- game stock, as needed
- 1 tbsp of breadcrumbs
- 1 tbsp of apple mostarda, finely chopped
- 50ml of Amaretto, reduced to 25ml
- 1 egg yolk, or 1 pigeon egg
- 1 knob of butter
- 1 sprig of rosemary
- 1 dash of lemon juice
- 2 tbsp of cognac
- 4 slices of lardo, preferably Vallée d’Aoste Lard d’Arnad. You can use pancetta if needed
- 1 pinch of cinnamon
- 1 pinch of nutmeg
- 1 pinch of cloves
- 5 sage leaves, small
- salt
- pepper
To garnish
SAVE RECIPE
Equipment
- Blowtorch
- Butcher's string
- Parisian scoop / melon baller
Method
1
To begin, run a blowtorch over the birds to burn off any feathers left on the surface. Wash the birds, dry well and set aside
- 4 pigeons
2
To make the stuffing, add 100ml of the stock to a pan and bring to the boil. Add the breadcrumbs and stir until thickened to the consistency of polenta
- 1 tbsp of breadcrumbs
3
Season with pepper and add the chopped mostarda and reduced amaretto. Add the egg yolk and work the filling for a few minutes using a wooden spoon
4
Stuff the cavities of the birds with the stuffing and tie the legs together to secure the stuffing inside
5
Preheat the oven to 180°C/gas mark 4
6
Heat a large pan over a medium-high heat and add the butter. Once foaming, season the pigeons and add to the pan, cooking for at least 3 minutes until browned all over. Once browned, add the rosemary, lemon juice and cognac to the pan
- 1 knob of butter
- 2 tbsp of cognac
- 1 sprig of rosemary
- 1 dash of lemon juice
- salt
7
Cover the pigeons in slices of lardo and sprinkle the various spices and the sage leaves over the birds. Place in the oven for 15 minutes – the lardo will gently melt over the birds as they cook
- 1 pinch of cloves
- 4 slices of lardo, preferably Vallée d’Aoste Lard d’Arnad. You can use pancetta if needed
- 1 pinch of cinnamon
- 1 pinch of nutmeg
- 5 sage leaves, small
8
Remove the pigeons from the oven and set aside to rest in a warm place. Place the pan used to cook the pigeons over a high heat and add approximately 200ml of stock. Allow to bubble and reduce to a thickened sauce consistency, then pass through a fine sieve
10
Carve the breasts and legs off of the birds, keeping them attached if possible. Serve with the fruit shapes, passion fruit, wild strawberries and the reduced sauce
One of Italy's most celebrated chefs, Nadia Santini has spent decades shaping the cooking at of the three-Michelin-starred Dal Pescatore, combining classical Italian cooking with the elegance of French haute cuisine. Together with generations of the Santini family, she has helped transform a humble countryside restaurant into one of Europe's most revered dining destinations.
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