Columbid pigeon milanese

Preparation	1h
Difficulty	Medium
Game	Partridge
Calories	500 - 600
Activity	M 49’, F 68’
People	4
Wine pairing	Gutturnio DOC riserva

Ingredients

N 2 whole columbid pigeons
N 1 leek
G 200 Swiss chard
Turmeric and raisins to taste
Various herbs to taste
Extra virgin olive oil to taste
Corn flour to taste

For the beans:
G 200 Pizzighettone eye beans
N ½ onion
Cloves to taste

Kcal 545 *

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Debone the pigeon breasts and set them aside. Sauté the carcasses and cleaned legs in a pan, then combine them in a saucepan with the leek and previously sautéed raisins. Add the turmeric and herbs, deglaze with water, and let simmer. Strain and reduce to obtain a sauce.
Sear the pigeon breasts over very hot coals with a drizzle of oil, then coat them in corn flour and let the meat rest.
Trim the Swiss chard and blanch it in boiling water for 2’. Dress with olive oil.
Toast half an onion studded with cloves. Cook the previously soaked beans in water with the onion. Serve the beans warm, drained of their water.
Heat the pigeon breasts in the oven and slice them. Place the cooked beans at the base of the plate, add the sauce, top with the pigeon breast, and garnish with the blanched Swiss chard leaves.

Columbid pigeon milanese

Ingredients

Preparation

Other dishes from Partridge