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Juniper Infused Roasted Pigeon.
Servings: 4 | Prep Time: 20 min | Cook Time: 20 min
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Ingredients:
  • 4 Casa Ceccatelli pigeons
  • Casa Ceccatelli Sale Aromatico
  • Rosemary, sage, garlic, and 2 juniper berries
  • ¼ cup butter
  • 1 Romaine lettuce
  • Casa Ceccatelli Extra Virgin Olive Oil
  • 2 cl Gin Peter in Florence
  • 1 ⅖ cup raw peeled almonds
  • 1 liter of water
  • 3 anchovy fillets
  • 4 tsp Maizena cornflour
Preparation:

  • Clean the pigeons and separate the thighs from the torso.

  • Roast the bust in a pan drizzling with butter, garlic, and rosemary (let it rest for 5 minutes before deboning).

  • Chop your herbs finely and mix with salt.

  • Clean the lettuce, divide it into 4 and roast on the live embers, then season with oil, salt, and drops of gin (at the end before serving).

  • Soak the almonds in water the night before.

  • The following morning, blend and filter the almonds in a fine mesh strainer, then add the anchovies to the mixture and blend again. Add salt and thicken with cornstarch.

  • Cook the pigeon legs on the BBQ.

  • Serve by putting the almond sauce at the base, the legs and the breast.

  • Finish with the gin-and-almond topped lettuce.

Recipe by:

Chef Tommaso Calonici
Ristorante La Buona Novella
Grand Hotel Minerva, Florence