Contemporary Tuscan cuisine: pigeon with turnips, shallots and chard
Fried thighs and pan-fried breasts, decorated with flowers and accompanied with turnips, creamed chard and shallots: a refined dish, exuding aromas full of memories
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Ingredients
- 4 pigeons
- 8 shallots
- Edible flowers
- A bunch of chard
- 4 white turnips
- Extra virgin olive oil
- Breadcrumbs
- Port
- Salt
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