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Receta Pan Roasted Bresse Pigeon With Chestnuts ( Piccione Ripieno Di Castagne )
by Global Cookbook

Pan Roasted Bresse Pigeon With Chestnuts ( Piccione Ripieno Di Castagne )
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  Raciónes: 6

Ingredientes

  • 6 x bresse pigeons (not wild pigeons)
  • 6 slc prosciutto
  • 1 Tbsp. extra virgin olive oil
  • 150 ml Dolcetta wine from Piedmont
  • 450 gm fresh chestnuts or possibly 250g vacuum packed peeled chestnuts
  • 1 Tbsp. extra virgin olive oil
  • 1 x red onion peeled and finely minced
  • 2 clv garlic peeled and minced
  • 175 gm resh belly of pork chopped
  • 2 Tbsp. fresh thyme leaves
  • 100 gm pancetta affumicata minced
  • 150 ml Dolcetta wine
  • 1 tsp crushed juniper berries
  • 1/4 x nutmeg grated
  •     sea salt and freshly grnd black pepper

Direcciones

  1. Make the stuffing.
  2. To prepare the fresh chestnuts make a cut in the skin on the flat side.
  3. Grill on both sides then place immediately into a bowl lined with a dampened warm cloth.
  4. Cover with the cloth and leave till cold sufficient to handle.
  5. The skins should come off very easily.
  6. Break the chestnuts into small pcs.
  7. Heat the oil in a pan and fry the onion till soht about lo min.
  8. Add in the garlic fresh pork and thyme and cook stirring till the pork is brown.
  9. Add in the pancetta the wine juniper and nutmeg and cook together for a further 5 min. Season with salt and pepper.
  10. Remove from the heat.
  11. Preheat the oven to 230C/450F/Gas 8.
  12. Add in the chestnut pcs to the cold stuffing and then stuff each bird.
  13. Cover the pigeon breasts with the slices of prosciutto and tie on with string.
  14. Brush a suitable roasting pan with the oil and brown the birds all over.
  15. Roast them in the preheated oven for 20 min.
  16. Test by pulling a leg away: if still too pink cook for a little longer.
  17. Remove the birds from the pan and keep hot.
  18. Deglaze the juices in the pan with the wine and pour over the birds.
  19. Serve with Wet Polenta Smashed Celeriac or possibly Braised Cavolo Nero (qv).
  20. Serves 6