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This impressive pigeon main course by Aurora Mazzucchelli has several elements but can all be cooked within an hour. By cooking the pigeon breast in a water bath the delicate meat is guaranteed to stay tender and rare. To flavour the meat the chef uses timut pepper, a wonderfully aromatic Nepalese pepper similar to Szechuan pepper.
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Place the pigeon breasts in a vacuum bag with the olive oil, timut pepper, salt and chopped bay leaves. Seal in a chamber sealer, then cook in the water bath for 7 minutes
Once cooked, remove the pigeon from the vacuum bags and reserve the cooking juices
7
To plate, serve the pigeon with a drizzle of the cooking juice and a portion of the baked apricots. Garnish with the crushed cocoa beans, wood sorrel, edible flowers and a spoonful of artichoke broth
As well as transforming her family’s traditional restaurant into somewhere celebrated for its modern, experimental cuisine, Aurora Mazzucchelli fights the cause for gender equality in the kitchen.
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Pigeon with cocoa beans, apricot and artichoke broth
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Pigeon with cocoa beans, apricot and artichoke broth
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