Grape White pigeon in a sauce of Sun
Instructions
Its pigeons clean the livers and hearts.
Wash and dry the leaves.
Wrap each pigeon washed, salted and peppered in a slice of bacon and then in a vine leaf.
Tie it up and put them in a saucepan, sauté them gently with the livers, hearts and the bouquet garni.
Watered with the Sun and cook over low heat for about 20 minutes.
Remove from heat and keep warm the pigeons.
Add the broth a little more wine and white grapes, doing warm up for a few minutes.
Remove the pancetta and vine leaves and pigeons serve lying on another vine leaf (slightly blanched) with the Sun and the sauce poured hot grape.
Ingredients and dosing for 4 persons
- 4 pigeons
- 4 thin slices of lard
- 8 leaves of lives
- 4 grappoli of white grapes
- 2 cups of wine sun
- 1 sprig garnish