Laura Peri Pigeon, Red Turnip, Peach

Pigeon breast

• 150 g dried mixture of Cress leaves (including Shiso Leaves, Cardamon Leaves and Wheat Grass)
• 50 g of hay
• 30 g of honey
• 10 g white wine vinegar
• 10 g pigeon demi glass
• 10 g soy sauce
• 3 juniper berries

1. Let's start with the pigeon glaze; in a saucepan put the honey, white vinegar, demi-glace, and juniper berries, reduce to a syrupy consistency and let cool.
2. Heat an iron skillet well to brown the pigeon skin evenly.
3. When the pigeon is well browned, place it in a pan in which the hay and dried Cress leaves will have been arranged.
4. At this point, with a blowtorch lightly burn the hay and Cress, then place the pan in a 52°C oven for about 20 minutes.
5. Every 5 minutes lacquer the pigeon skin with the glaze we prepared.
6. After the cooking time has passed, let the pigeon rest a few minutes and then remove the breast from the carcass.

Pigeon ragu

• 400 g pigeon legs
• 1 carrot, chopped
• 1 celery stalk chopped
• 2 shallots chopped
• 1 bay leaf
• 2 juniper berries chopped
• 120 ml white wine
• 200 ml chicken stock

1. In an iron skillet, brown the pigeon legs, then drain them well from the fat.
2. In a saucepan, brown the vegetables; when they are browned, add the pigeon legs and deglaze with white wine.
3. When the wine has evaporated add the pigeon broth, herbs, and juniper and cook 50 minutes.
4. Separate the meat from the bones and cut the flesh into even pieces.
5. Season with salt and the reduced leg stock.

Peach Veil

• 200 g cold-extracted peach juice
• 2.10 g agar agar
• 3 g lemon juice
• Atsina Cress leaves

1. Boil one-third of the peach juice with the agar, then add the remaining juice and spread on a baking sheet.
2. Before the liquid cools, place Atsina Cress leaves on top and place in the refrigerator.
3. When completely cooled, cut to size.

Peach compote

• 1 kg peach
• 150 g granulated sugar
• 60 g lemon juice
• 1 star anise
• 1 cinnamon stick
• A few leaves of lemon cress

1. The day before, peel, cut and marinate the peaches with the spices and sugar.
2. In the morning, place the mixture in a saucepan and cook about 50 minutes until the right consistency.
3. Sift, cool and top with a leaf of Lemon Cress.

Red turnip glaze

• 500 g filtered juice of red turnip
• 40 g glucose
• 1 star anise
• 1 clove

1. Place ingredients in a saucepan and set to reduce over very low heat until smooth, glossy and thick.
2. Let cool.

Salt-crusted turnip

• 750 g 00 flour
• 190 g fine salt
• 375 g cold water
• Sechuan Buttons
• Fresh thyme

1. Mix flour, water and salt and roll out the mixture.
2. Inside the salt mixture, put washed red turnip, some thyme and Sechuan Buttons.
3. Close the dough around the turnip and bake at 180 degrees for 40 to 50 minutes.
4. Let rest at least 10 minutes. When cold, split the dough, peel the turnip and then cut it into 3x3cm cubes.

Chef: Gaetano Trovato

Source: REPORTER GOURMET