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
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.