Bucatari5stele
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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


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PIGEON ,FORTUNELLA AND CAULIFLOWER, CREAM OF BEETROOT CHINOTTO AND SHERRY CASK GRAPPA BY ALFIO GHEZZI

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An original pigeon recipe of the chef Alfio Ghezzi, inspired by Nespresso's Lungo Forte.
Ingredients
Pigeon

Pigeon 2, about 500 g each
Butter 60 g
Garlic 1
Thyme 1, sprig

Sauce

Beetroots 260 g, red, cooked
Sherry Cask Grappa 20 g
Chinotto 200 g
Bread 60 g, sandwich type, without crusts
Cream 50 g, fresh
Extra-virgin olive oil 25 g, Dop

Fortunella

Fortunellas 2, or cumquats
Blanched almond flour and powdered sugar 50 g, equal mixture
Black pepper 5 grains, Sarawak

Cauliflower

Cauliflower 1, San Massenza
Extra-virgin olive oil 20 g, Dop

Info box

Preparation time 30 m
Cooking time 1 h 35 m
Recipe category Main course
Recipe yield 4

Preparation

Prepare the pigeons by removing the legs and head, then remove any remaining feathers.

Separate the thighs from the breast, season the thighs and close them under vacuum with a dollop of butter and flavorings then steam at 63° C for 1 hour and 15 minutes.

Save the breasts and cook them when they are ready to be used with butter and flavorings, making sure to keep the meat rare.

Place the cooked beetroots in a mixer with the white part of the sandwich bread, cream and Chinotto, then blend until it becomes a smooth cream.

Lastly add the Sherry Cask grappa. Pierce holes in the fortunella and bring to a boil three times starting with cold water, then immerse in the syrup with crushed pepper.

Wash, clean and cook the cauliflower in salted water, cut into quarters and serve with a dash of extra virgin olive oil.

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