Balsamic Vinegar Pigeon Salad Recipe
This pigeon recipe from Igles Corelli is inspired by its first incarnation, served by the chef at the Trigabolo restaurant which closed its doors to diners in 1994. The gamey flavour of the pigeon...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Skillet
- Stove
- Mixing bowl
- Plate
Ingredients
- 4 pigeon breasts, skin on
- extra virgin olive oil
- salt
- black pepper
- 1 large potato, peeled
- 1 carrot, peeled
- 1 courgette, peeled into fine ribbons
- 1 red pepper, cut into julienne
- 2 spring onions, cut into julienne
- 4 tsp balsamic vinegar, preferably from Modena, plus extra for drizzling
- 12 baby chard leaves
- edible flowers
- 12 slices of candied orange zest
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