Piccione al tartufo nero e parmigiano - Pigeon with black truffles and parmesan cheese

Il Vicoletto

To be served with Barolo Arione Sörì dell’Ulivo

Ingredients:

6 young pigeons, cleaned
2 oz. black truffles
1 oz. Parmesan cheese shavings
butter as needed
1 lemon
* cup dry white wine
breadcrumbs
1 clove of garlic
1 wedge of onion
olive oil
fresh herbs (1 sprig of rosemary, a few leaves of sage and 1 bayleaf)

Bone the pigeon leaving the wing bones and the end of the thighbones. In a casserole dish, which can also go in the oven, sautè garlic and onion in olive oil until lightly browned, then add rosemary, sage and bayleaf.

Sautè pigeon with mixture until brown, then lay pigeon on herb mixture skin-side down. Salt and pepper then turn over. Continue to sautè until almost cooked, then remove fat.

Sprinkle lemon juice on skin, add dry white wine and bake in the oven at a high temperature for 7-8 minutes.

Remove pigeon and set it in a warm place for several minutes. Then section and lay the pieces on a bed of potatoes or grilled bread.

Heat butter in a pan until frothy, add breadcrumbs and sautè until brown.

Sprinkle Parmesean shavings and black truffle on pigeon then add breadcrumb mixture on top and serve.

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