Pigeon with nebbiolo with mushrooms
Instructions
Seasoned the birds with salt and pepper.
Saute it in butter and oil, briefly so that leaving a nice cooking: the ideal is a big pan in which half a dozen cook them together.
Cook whole pigeons and divide before serving.
Levateli from the Pan, remove the cooking fat and dilute with Nebbiolo.
Add the truffle Fund and let it reduce.
Check the seasoning and add before serving, cold butter into small pieces.
Slice the truffles and fry with mushrooms.
Serve the pigeons with wine sauce and truffled mushrooms.
Ingredients and dosing for 4 persons
- 4 pigeons ready for cooking
- Salt
- Pepper
- Olive oil
- 4 cups of nebbiolo wine
- Butter