Pigeon, Fortunella and Cauliflower, Cream of Beetroot, Chinotto and Sherry Cask Grappa by Alfio Ghez
An original pigeon recipe of the chef Alfio Ghezzi, inspired by Nespresso's Lungo Forte.
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Ingredients
- Pigeon: 2. about 500 g each
- Butter: 60 g
- Garlic: 1
- Thyme: 1. sprig
- Beetroots: 260 g. red. cooked
- Grappa: 20 g
- Chinotto: 200 g
- Bread: 60 g. sandwich type. without crusts
- Cream: 50 g. fresh
- Extra virgin olive oil: 25 g. Dop
- Kumquats: 2. or cumquats
- Almond flour: 50 g. equal mixture
- Black pepper: 5 grains. Sarawak
- Cauliflower: 1. San Massenza
- Extra virgin olive oil: 20 g. Dop
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