Pigeon with cabbage sauce, potato croquettes, fried leek
Instructions
Stir-fry cabbage, garlic and chopped potatoes with olive oil, Cook slowly with a little broth and blend at the end.
With a boiled potato, mashed blending with egg and Parmesan cheese into balls, impanarle and fry them.
Brown the pigeon breasts in pan with Rosemary and olive oil, skin side first, then turn and insert in oven at 135 degrees for 12 minutes.
Spread in a hot dish of cabbage sauce blended, add above 2 pigeon breasts, cut into thin slices, add a dollop of deep-fried Leek julienne, decorate with croquette balls alternating with tomato cubes.
Ingredients and dosing for 4 persons
- 8 pigeon breasts
- 4 leaves of cabbage
- 2 potatoes
- 8 cloves of garlic
- 2 leeks
- 1 egg
- 100 g of parmigiano
- 100 g of grated bread
- 10 cl of olive oil
- 1 sprig of rosemary
- 1 red tomato