Mostarda-Stuffed Pigeon Recipe - Great Italian Chefs

Ingredients

• 4 pigeons
• game stock, as needed
• 1 tbsp of breadcrumbs
• 1 tbsp of apple mostarda, finely chopped
• 50ml of Amaretto, reduced to 25ml
• 1 egg yolk, or 1 pigeon egg
• 1 knob of butter
• 1 sprig of rosemary
• 1 dash of lemon juice
• 2 tbsp of cognac
• 4 slices of lardo, preferably Vallée d’Aoste Lard d’Arnad. You can use pancetta if needed
• 1 pinch of cinnamon
• 1 pinch of nutmeg
• 1 pinch of cloves
• 5 sage leaves, small
• salt
• pepper
• 1 apple
• 1 peach
• 1 mango
• wild strawberries
• passion fruit