Pigeon and cherries | Luca Abbruzzino | Chef Recipes | Reporter Gourmet S.r.l.
Pigeon and cherries | Luca Abbruzzino
Keywords
- |
- Luca
- Pigeon
- Cherries
- Abbruzzino
- Pigeon and cherries | Luca Abbruzzino
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 reportergourmet.com.
Ingredients
- 2 pigeons
- Meat stock
- 1kg cherries
- Salt and pepper
- 700g chicken livers
- 5 bay leaves
- 15 anchovy filets
- 70g butter
- 200g passito wine
- 600 ml water
- 300 ml red vinegar
- 300 ml white wine
- 600 g sugar
- 50 g salt
- 5 g pink pepper
- Thyme to taste
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