Pigeon with shallots, hazelnuts and coffee
Grand Chef Gaetano Trovato from Relais & Châteaux restaurant, Arnolfo, gives you an absolutely delicious dish for pigeon...
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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
- 2 pigeons (550geach)
- 5g fleur de sel
- 1 egg white
- 50g hazelnut paste
- 50gchopped hazelnuts
- 20g flour
- 2 pigeon livers
- 8 small shallots
- 20 grams of butter
- Extra virgin olive oil
- 1 small coffee
- 1tbpsglucose
- 10gpowder and roasted coffee beans
- 20ml Vinsanto
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