Roasted pigeon with spelt risotto and sesame seed condiment
Two Michelin star chef, Mauro Colagreco of restaurant Mirazur, France shows us how to create a Sunday showstopper with this delicious offering.
Keywords
- hotels & travel
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.four-magazine.com.
Ingredients
- 200g medjool date
- 30ml milk
- 10g sesame paste
- 4 pieces mini beet
- 1 large red beet
- 100g butter
- 200g spelt risotto
- 5g grated ginger
- 100g parmesan cheese powder
- 30g pigeon meat
- 2 whole pigeon
- 150g pigeon liver
- 400g boned pigeon
- 10g chopped shallot
- 20g chopped parsley
- 20g pine nuts
- 5g chopped onion
- 5g leek
- 5g pigeon heart
- 5g pigeon liver
- 10g butter
- 10g shallot
- Sprig of thyme
- 1 garlic clove
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