PIGEON WITH PORCINI MUSHROOM

Questo post è disponibile anche in: Italian

INGREDIENTS FOR 4 PEOPLE:

– 4 pigeons without feathers and clean;

– mixed herbs: celery, carrot, onion, sage, rosemary;

– a glass of white wine;

– 8 porcini mushrooms medium-size and solid;

– 1 clove of garlic;

– fresh lesser calamint;

– evo olive oil and salt to taste

 

DIRECTIONS:

Debone the pigeons and get two breasts and two legs from each.

In a baking tray put the bones and the herbs and toast in the oven 200° for 20 minutes. Put the bones and the herbs in a casserole, add the wine and sublimate, cover the bones with water and leave boil until it makes a dense fond. Filter and keep aside.

Clean the mushrooms without washing them, cut into half cm slices and brown in a pan with olive oil, garlic and lesser calamint; they need to be solid.

In another pan brown on high flame the pigeons for 5 minutes leaving the breasts pink; add the porcini, the fond, let the sauce reduce for a while and then serve.