Whole Pigeon Skewers with Goat’s Milk Robiola and Beetroot

Preparation	45'
Difficulty	Easy
Game	Partridge
Calories	300 - 400
Activity	M 32’, F 45’
People	4
Wine pairing	Dogliani DOCG

Ingredients

N 4 whole pigeon breasts
G 80 goat’s milk robiola cheese
N 1 small red beet
N 1 small pomegranate
N 12 red grape berries
Butter to taste
Extra virgin olive oil to taste
Salt to taste
Fresh thyme to taste
Edible gold for garnish to taste

Kcal 360*

*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 bringing a small pot of water to a boil, adding salt. Meanwhile, peel the beet and slice it into pieces about 2 mm thick. Blanch the beet slices for a few minutes, drain them, and transfer them to a tall plastic glass. Season with salt, and while slowly drizzling in some extra virgin olive oil, blend the mixture until smooth and homogeneous.
Clean the pomegranate and extract the seeds. Trim the grapes and set aside a few berries for decoration.
Separate the pigeon breasts and cut each into 3 pieces.Skewer 3 pieces of pigeon breast onto each skewer, alternating with a grape berry.
Slice the robiola cheese into thin rounds, about 2 mm thick, and arrange them on a plate. Top the slices of cheese with some pomegranate seeds.
In a non-stick skillet, melt a little butter with fresh thyme. When the butter is hot, add the skewers and, while continuously spooning the melted butter over them, cook on high heat for about 3-4’. Season with salt, remove the skewers from the pan, and transfer them to the plate.
Spoon some of the beet sauce onto the plate next to the skewers. Garnish with fresh thyme leaves and edible gold flakes for an elegant touch.

Whole Pigeon Skewers with Goat’s Milk Robiola and Beetroot

Ingredients

Preparation

Other dishes from Partridge