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Tribute to Marco Bistarelli.
After 10 years of building an international career, I would like to dedicate this dish to my mentor, Marco Bistarelli, a man who taught me the techniques of cooking and who encouraged me to pursue a dream which has today ‘come true’. I remember the first time Marco gave me a pigeon to bone, after I had been watching him do it every day for 6 months. When I finished he looked at me straight in the eyes and said: “Enzo, you ruined a pigeon !”
1 pigeon 450g, 1 slice of traditional Parma ham, 3 cloves of garlic, 2 spring onions, 2 sage leaves, 1 sprig rosemary, 1 lemon, 1 glass of wine, 3 tablespoons of vinegar,1 teaspoon of capers,1 egg, 3 courgette flowers, caul fat (pork crepinette),oil, salt and pepper
Preparation of the pigeon: Divide into 2 parts and boned the pigeon, clean heart and liver. Again divide the thighs from the breasts. Flame to clean the skin from the remains of feathers. Sauté the giblets with oil, garlic and sage. Sprinkle with a little wine. Season with salt and pepper. Allow to cool down, add a slice of ham and chop everything with a knife, add an egg yolk and bread crumbs to the mixture. After removing the “femur” from the leg, stuff it with the mixture and wrap with a piece of pork caul fat. Stopping with a string.
Cooking: Turn on a sustained flame and in a covered pan put olive oil, lemon juice, salt, garlic, sage, rosemary, capers, wine, vinegar and water, the bones, the tips of the wings and the carcass of the pigeon and cook for about 40 minutes, until you make a reduced thick sauce. Set apart and keep warm. In a very hot pan, add oil, garlic and rosemary, cook the stuffed thigh all around and the pigeon breast placing it on the skin side. Put in the oven for 5 minutes. Remove and make it rest. Meanwhile, place the spring onions in a pan with olive oil, salt, pepper and a little chicken or vegetable broth and bake for 7 minutes at 180 °C.
In a hot pan sear the flowers, add salt and pepper. To serve, place the braised onion and the flowers on the plate, place the breast of pigeon on top, the thigh (after removing the string) and glaze all over with the hot “salmì” sauce.
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