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All rights reserved
Elisir aglio nero Italy
MARINATED PIGEON
IN SAUCE OF
ITALIAN BLACK GARLIC
Marinated pigeon in black garlic sauceThe recipe
Servings: 2 people
Ingredients:
- 2 whole pigeons
- 1 carrot
- 1 onion
- 1 celery stalk
- 1 sprig of rosemary
- 1 glass of red wine
- nutmeg
- extra virgin olive oil and salt to taste
- 5-6 cloves black garlic
METHOD
For the black garlic sauce:
Put 4 tablespoons of oil, the black garlic cloves, a pinch of salt and half a glass of water in a small saucepan. Heat, crush the black garlic and let it thicken a little. Set aside. For marinating the pigeons: in a non-stick saucepan with high sides, place the two whole pigeons, roughly chop the celery, carrot and onion, season with salt and oil, a sprinkle of nutmeg, add the red wine, rosemary and finally drizzle with half the black garlic sauce. Cover with water until half the pigeons are submerged. Leave to marinate. Dilute the remaining black garlic sauce with half a glass of water.
For cooking the pigeons: cook the pigeons over medium heat for about an hour. When the water is absorbed, brown them on all sides, turning them often. Continue cooking for about another half hour, occasionally deglazing with the (hot) diluted black garlic sauce. Cut up the pigeons, plate with their vegetables, drizzle with the cooking juices and serve hot.
©All rights reserved
All rights reserved
Elisir black garlic Italy