For the recipe of the month, chef Alessio Bagnoli presents a dish that tells the story of Tuscany in an elegant, contemporary way:
Tuscan pigeon glazed with “Dolci Ricordi” saba, served with potato cream, candied shallot and liver coulis.
A refined preparation where every element complements the others: the meat, the wine, the soft textures, and the bold flavors.
Ingredients (for 4 servings)
For the pigeon:
-
2 whole pigeons (opened and deboned: breast and leg)
-
Salt and pepper to taste
-
Dianella extra virgin olive oil
-
1 shot glass of “Dolci Ricordi” saba (Dianella Late Harvest Malvasia)
For the potato cream:
-
300 g potatoes
-
100 ml whole milk
-
50 ml fresh cream
-
Salt to taste
-
Dianella extra virgin olive oil
For the candied shallot:
-
2 large shallots
-
2 tablespoons brown sugar
-
1 tablespoon red wine vinegar
-
50 ml water
-
Salt to taste
For the liver coulis:
-
80 g pigeon livers (or chicken livers)
-
1 tablespoon chopped onion
-
1 tablespoon brandy
-
Vegetable broth as needed
-
Extra virgin olive oil, salt and pepper to taste
Method
1. Cook the pigeon
Debone the pigeons and separate the breasts and legs. Season with salt and pepper. Brown them in a pan with extra virgin olive oil until golden, then deglaze with the “Dolci Ricordi” saba and let it caramelize briefly. Remove from heat and keep warm.
2. Prepare the potato cream
Boil the potatoes with the skin on, peel and mash them. In a small pot, heat the milk and cream, add the potatoes and whisk until smooth. Season with salt and finish with a drizzle of extra virgin olive oil.
3. Candy the shallots
Cut the shallots in half. In a small pot, dissolve the sugar, water, and vinegar, add the shallots and cook gently until tender and caramelized.
4. Prepare the liver coulis
Soften the onion with a drizzle of oil, add the chopped livers, deglaze with brandy, and cook with a little broth. Blend until you get a smooth sauce. Season with salt and pepper.
Plating
Spread the potato cream on the plate. Place the glazed pigeon on top, add the candied shallot and a few drops of liver coulis. Finish with a drizzle of raw olive oil.
Chef’s tip
Serve with a glass of the same “Dolci Ricordi” Late Harvest Malvasia to echo the sweet notes of the cooking saba and create a harmonious pairing between wine and dish.
