Andreas
Zangler
Ristorante "Casa Grugno"
Taormina (Messina)
ITALY |
| Breast
of pigeon caramelized with chestnut honey
and pistachios |
| for
4 persons): 4 boned pigeons, each weighing
350 g, 80 g chestnut honey, 50 g Bronte pistachios,
150 g white beans, greens, extra virgin olive
oil, thyme, salt, pepper. |
| Brown the skin side of
the pigeon breasts over high heat in a non-stick
pan. Turn the breasts and sprinkle with salt,
pepper and thyme. Brush with honey and arrange
the breasts atop the pistachios in a baking
pan. Roast in the oven for 11 minutes at 120°
C. Boil the beans, previously soaked, in salted
water for 35 minutes ...>> |
|
