Tagliatelle with Pine Sprouts, whole pigeon, and Hazelnuts

Preparation	1h30'
Difficulty	Medium
Game	Partridge
Calories	700 - 800
Activity	M 70’, F 96’
People	4
Wine pairing	Aglianico del Vulture spumante DOC

Ingredients

N 1 whole pigeon breast
G 400 all-purpose flour
N 4 eggs
G 100 butter
N 5 fresh pine sprouts
G 50 hazelnuts
Crushed dried pepper (peperone crusco) to taste
Salt to taste

Kcal 771 *

*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

Start by cleaning the pine sprouts, removing only the light green part. Blend them until finely ground into a powder.
In a bowl, mix the flour with the ground pine sprouts. Add the eggs and knead the dough until smooth and elastic. Cover the dough with a container and let it rest for about 20’.
After the resting time, roll out the dough with a rolling pin or use a pasta machine to achieve a thin sheet. Cut the dough into tagliatelle and leave them to dry until ready to use.
To prepare the brown butter (beurre noisette), heat the butter in a saucepan until the two fractions of the butter separate. Strain it to remove any impurities, then return it to the heat on low, keeping the temperature between 145°C and 160°C, until it reaches the characteristic hazelnut color.
Cut the pigeon breasts into pieces about 5 mm in size and roughly chop the hazelnuts. In a pan, heat some tablespoons of the brown butter and add both the pigeon and the hazelnuts. Sauté them together for a couple of minutes.
Meanwhile, cook the tagliatelle in plenty of salted boiling water. Drain them al dente and transfer them to the pan with the pigeon and hazelnuts. Mix well, incorporating the pasta with the sauce.
Plate the tagliatelle and sprinkle with crushed dried pepper for an extra touch of flavor.

Tagliatelle with Pine Sprouts, whole pigeon, and Hazelnuts

Ingredients

Preparation

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