Pigeon with candied fruit salad and balsamic vinegar
Instructions
Tornisci vegetables and steam cuocile.
Cook the pigeons in the oven for 15 minutes at 200 degrees, then disossali and affettali.
Put the vegetables in the Centre of the plate, then the birds with the candied fruit cut into cubes and then the balsamic vinegar.
Sprays with warm shallot oil and guarnisci with a handful of pine nuts fried and a mint leaf.
Ingredients and dosing for 4 persons
- 4 pigeons
- 40 g of olive oil extra virgin
- 150 g of celery
- 150 g of carrots
- 2 shallots
- 16 green beans
- 2 tomatoes peeled without seeds
- 20 g of aceto balsamico tradizionale di modena
- 80 g of mixed candied fruit