Ingredients
Procedure
- Clean the pigeons, separating the breasts, thighs, and livers. Sauté the meat in a skillet with some of the organic extra virgin olive oil, then let it rest and debone where necessary. Thread the different cuts onto small skewers, alternating them, and season with fleur de sel and black pepper.
- For the sauce, finely slice the shallot and sauté it in organic extra virgin olive oil until softened. Add the sugar and let it caramelize slightly, then deglaze with red wine vinegar and add the organic red wine. Let it reduce over low heat until you obtain a concentrated, velvety sauce. Remove from the heat and stir in the butter.
- Clean the artichokes and slice them very thinly. Fry them in hot organic extra virgin olive oil until golden and crispy, then drain them on paper towels and season with a pinch of fleur de sel.
- Finish cooking the skewers in a pan or in the oven to your desired doneness. Serve drizzled with the organic red wine sauce, accompanied by the artichoke chips, and finish with a drizzle of raw organic extra virgin olive oil.
EXTRA VIRGIN OLIVE OIL PAIRING
The body of the Terre di Bari Organic Monocultivar Coratina PDO EVO Oil (Puglia) perfectly complements the rich flavor of the pigeon. Notes of thistle and artichoke harmonize with the chips, while the oil’s bitterness and spiciness balance the dish’s succulence.
ORGANIC WINE PAIRING
A red wine from the Douro region, made from Touriga Nacional, Touriga Franca, and Tinta Roriz, pairs beautifully with the pigeon meat. Its notes of dark fruit and spices complement the wine sauce, enhancing the dish’s complexity.
