Roasted pigeon with spelt Risotto and sesame seed condiment
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MAURO Colagreco'S RECIPES
Roasted pigeon with spelt risotto
and sesame seed condiment
Serves 4 Spelt risotto 20g chopped parsley
100g butter 20g pine nuts
Ingredients 200g spelt risotto
5g grated ginger pigeon Jus
sesame SEED Condiment 100g parmesan cheese powder 5g chopped onion
200g medjoul date 5g leek
30ml milk Pigeon 5g pigeon heart
10g sesame paste 30g pigeon meat 5g pigeon liver
2 whole pigeon
Beets 150g pigeon liver Shallot confit
4 pieces mini beet 400g boned pigeon 10g butter
1 large red beet 10g chopped shallot 10g shallot
FOUR 1I
MAURO Colagreco'S RECIPES
Sprig of thyme Cut the pigeons spatch-cock style; remove Shallot confit
1 garlic clove wings and reserve. Take the bones from Cut the shallots in half, lengthwise. In a pan
the thighs of the pigeon, carefully trying not melt a knob of butter with a sprig of thyme
Method to break the skin. Sautée ½ of the livers and a clove of garlic. Add the shallots and
and reserve. Sweat the shallots, add the simmer for 15 minutes in a slow heat. Finish
sesame SEED Condiment remaining meat that has been recovered by turning heat to high for one minute.
Pit the dates and boil in milk. Once boiled, from the wings and thighs, cook for a few
drain and blend. Add the sesame paste and seconds. Add the pine nuts and parsley, To SERVE
blend again. wet with pigeon jus.Stuff the pigeon thighs Colour pigeon’s coffers in a pan with olive
with the mix, roll in a conical shape with film oil, bake in an oven at 160C for 10 minutes,
BeetS paper and tighten up. Place in a vacuum Keep warm. Wrap the beets in foil and heat
Cook the beets in a steamer for 30 minutes. bag and bake in a steam oven at 55C for 45 in a dry oven at 160C for 5 minutes. Heat
Cut 2 3.5cm slices. Colour the beets at minutes. Take the roll out from the vacuum the risotto and finish by adding some more
high heat in a pan with some olive oil. Set bag and take out the film paper. In a pan butter and parmesan cheese, if necessary.
aside. With a Japanese mandolin, make mini with a little oil, brown the skin of the pigeon Heat the sesame seed condiment, pigeon
beet chips, store in ice water. thighs until it turns crunchy. jus and shallots. Place the sauce on the
plate first. Make two piles of risotto on each
Spelt risotto pigeon JUS plate and remove the supreme pigeon from
Melt ½ the butter. Toast the spelt risotto, add Toast the bones, reserve. Sweat the onions, the coffer, cut in half lengthwise. Put two
water and cook adding water at the same add the leek greens, sweat again to get a nice pieces on each plate, place a jus glazed
time as the water evaporates. Bake for 10 colour, add bones and water, let it reduce piece of thigh next to the supreme, add
minutes, set aside. Finish by adding chopped gently for 1 hour. Add water again and reduce beets and make sesame seed condiment
ginger, butter and parmesan cheese powder. by ¾ by adding the half of the offal previously points.
reserved. Pass in a strainer and reduce by
Pigeon adding the liver and the remaining heart.
Clean the pigeons, reserve livers and hearts. Cook until a thick consistency is reached.
FOUR 2 I
MAURO Colagreco'S RECIPES
Quinoa risotto, mushrooms,
chestnuts and parsley
Serves 10 50g parmesan cream gradually while mixing for 2 minutes at 60C.
Enough salt to season well Bind well.
Ingredients
For decoration Quinoa risotto
Parmesan cream 2 Périgord black truffles Gently fry the quinoa with a little butter until
200g parmesan cheese 60 shoots of pimpernel it turns pearly. Pour the water in gradually as
250g pouring cream 30 chive flowers you would for a risotto. Once the quinoa is
al dente, finish by adding 1tbsp of parmesan
Mushrooms Method cream and 1tbsp of butter.
400g chanterelle mushrooms
300g fresh cep mushrooms Mushrooms To serve
Clean the mushrooms with a brush. Set aside. Fry the mushrooms in a little olive oil and
Quinoa butter. Serve 2tbsp of quinoa per plate, then
300g red quinoa Parmesan cream arrange the mushrooms and the Parmesan
300ml mineral water Heat the cream to 60C. Meanwhile, put the cream on top and decorate with slices of black
50g butter parmesan in a Thermomix. Add the cream truffle, pimpernel shoots and chive flowers.
FOUR 3 I
MAURO Colagreco'S RECIPES
Green asparagus dressed with a Menton lemon
yoghurt sauce and chickweed
Serves 4 20 small mint leaves ice water bath.
20 chickweed sprouts
Ingredients 1 green apple To SERVE
Olive oil, to season Prepare a few mint leaves and chickweed.
Lemon vinaigrette Fleur de salt, to season Chop the spring onions, finely, diagonally.
2 Menton lemons Reserve some lemon skin cut, julienne
25g honey Method without the white part to avoid the
1 vanilla pod bitterness. Prepare the violet asparagus
Olive oil, to dress Lemon vinaigrette carpaccio with a Japanese mandolin or
In a saucepan combine the juice of two vegetable peeler. Cut slices in triangle
Menton citrus sauce lemons, honey and vanilla pod, scraped. Heat shape of green apples very thin. Collect 4
Zest of 3 lemons and reduce to ²⁄³. Cool quickly and emulsion segments of pink grapefruit, cut each one
Zest of 1 pink grapefruit with olive oil as a dressing. into 3 more pieces. Arrange in the centre of
Zest of 1 orange a round plate a flat mirror of yogurt sauce,
100g natural yoghurt Menton citrus sauce place the asparagus cut in three pieces
1 lemon from Menton Collect lemon zest, orange and grapefruit and creating volume. Add three apple slices;
chop finely. In a bowl mix the yogurt, zest and chopped spring onions sprinkle some lemon
Asparagus add a bit of lemon juice and season with salt. zest and three pieces of grapefruit segments
12 green asparagus in a triangular shape. Arrange the carpaccio
2 violet asparagus Asparagus of raw asparagus and herbs, giving volume.
Peel the asparagus. Eliminate all the hard Season with olive oil and sea salt. Add
To finish parts. Cook in boiling salted water for 30 honey lemon vinaigrette around the plate
1 spring onion seconds, al dente. Cool down rapidly in an and serve.
FOUR 4 IMAURO Colagreco'S RECIPES
Brittany biscuit, vanilla mascarpone cream, textures
of fresh fruits and Verbena sorbet
Serves 10 30g fresh verbena leaves Vanilla mascarpone cream
Juice of ½ lemon Whip the cream, add mascarpone, sugar,
Ingredients vanilla and lemon zest until the cream is well
Strawberry Sauce up. Refrigerate in a piping bag.
Brittany biscuit 200g fresh strawberries
240g flour 20g icing sugar Verbena sorbet
200g butter 10g lemon juice Boil water with sugar, add the lemon verbena
160g sugar leaves, infuse for 10 minutes. Strain and
3 egg yolks to finish incorporate the stabilizer when mix rise to at
½ vanilla pod 300g strawberry 40C, add the gelatine and lemon juice. Set in
1g salt 300g wild strawberry Pacojet bowl and freeze overnight.
16g leavening of baking powder 100g Piedmont hazelnut
20 pieces pansy flower Strawberry sauce
Vanilla mascarpone cream 40 pieces of strawberry blossom Mix all ingredients in a blender and refrigerate.
300g mascarpone 60 baby leaves of wild mint
150g cream to SERVE
60g sugar Method On one side of a plate place the Brittany
1 vanilla pod biscuit. Add the mascarpone cream and
Zest of 1 lemon Brittany biscuit vanilla with a piping bag, covering the
Put the butter, salt and sugar in a mixer and biscuit. Cut some of the fruits and place
Verbena sorbet gradually stir in vanilla and yolks, then the in the cream on top of the Brittany biscuit.
500g water flour and baking powder. Leave to cool. Finish with fresh herbs. Add some of the
75g sugar Bake at 165C until a brown toast colour has strawberry sauce and a quenelle of sorbet
2 sheets of gelatine (2g each) been achieved. Cut 1.5cm x 12cm rectangle on the opposite side of the plate to the
2g stabiliser ice cream shapes. biscuit.
FOUR 5 IYou can also read
