Распечатать
E-mail
Рецепт Pan Roasted Pigeon Stuffed With Cotechino ( Piccione Ripieno Con Cotechino)
Add a photoПорций: 6
Ингредиенты
- 6 x Bresse pigeons plucked and cleaned
- 25 ml extra virgin olive oil
- Â Â sea salt and freshly grnd black pepper
- 250 ml red wine and/or possibly chicken or possibly veal stock (qv)
- 2 sm red onions peeled and minced
- 4 x celery stalks minced
- 2 Tbsp. extra virgin olive oil
- 1 x cotechino sausage
- 20 x sage leaves shredded
- 250 ml red wine
Инструкции
- Preheat the oven to 230C/450F/Gas8.
- Make the stuffing.
- Sobten the onion and celery in the oil for 10 min over a low heat.
- Remove the skin of the cotechino and crumble the meat with your hands.
- Add in the cotechino and sage to the onion and celery and fry for 10 min.
- Pour off the fat from the pan add in the red wine and boil to reduce by at least half.
- Season with pepper and allow to cold before stuffing into the birds.
- Heat 25ml oil in a roasting pan over a medium to high heat and brown each bird all over.
- Season with salt and pepper place in the top of the preheated oven and roast for 20 min.
- Remove the pan from the oven and take out the pigeon.
- Keep hot.
- Pour any excess oil out of the pan then place over a medium heat and add in the red wine and/or possibly stock.
- Over a high heat reduce the liquid in the pan by half then season with salt and pepper.
- Pour over the pigeon.
- Serves 6
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 161 | |
| Calories from Fat 74 | 46% |
| Total Fat 8.38g | 10% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 216mg | 6% |
| Total Carbs 6.0g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.03g | 2% |
| Protein 0.55g | 1% |
