Pigeon, Fortunella and Cauliflower, Cream of Beetroot, Chinotto and Sherry Cask Grappa by Alfio Ghezzi
Pigeon: 2, about 500 g each
Butter: 60 g
Garlic: 1
Thyme: 1, sprig
Beetroots: 260 g, red, cooked
Grappa: 20 g
Chinotto: 200 g
Bread: 60 g, sandwich type, without crusts
Cream: 50 g, fresh
Extra virgin olive oil: 25 g, Dop
Kumquats: 2, or cumquats
Almond flour: 50 g, equal mixture
Black pepper: 5 grains, Sarawak
Cauliflower: 1, San Massenza
Extra virgin olive oil: 20 g, Dop
An original pigeon recipe of the chef Alfio Ghezzi, inspired by Nespresso's Lungo Forte.
Prepare the pigeons by removing the legs and head, then remove any remaining feathers.
Separate the thighs from the breast, season the thighs and close them under vacuum with a dollop of butter and flavorings then steam at 63° C for 1 hour and 15 minutes.
Save the breasts and cook them when they are ready to be used with butter and flavorings, making sure to keep the meat rare.
Place the cooked beetroots in a mixer with the white part of the sandwich bread, cream and Chinotto, then blend until it becomes a smooth cream.
Lastly add the Sherry Cask grappa. Pierce holes in the fortunella and bring to a boil three times starting with cold water, then immerse in the syrup with crushed pepper.
Wash, clean and cook the cauliflower in salted water, cut into quarters and serve with a dash of extra virgin olive oil.
