Pigeon baked in oak ash with cooked must sauce

Fabio Baldassarre


For 4 people

4 pigeons
4 medium-sized potatoes
150 g of opposite leaved saltwort
200 ml of cooked must
50 g of pork lard
extra virgin olive oil



Clean the pigeons, eliminating the feathers and all the innards; burn off any remaining fluff using a flame.

Boil the peeled potatoes in salted water and mash them using a fork, adding salt, oil and chopped parsley.

Gently fry the pigeons in a non-stick frying pan with a drizzle of oil and rub them with the lard. Place oak ash in a soapstone casserole dish, arrange the salted pigeons over it and bake in the oven at 260° C for about 30 minutes.

Blanch the saltwort and gently fry with a drizzle of oil and a pinch of salt.

Carve and scallop the pigeon and serve with the mashed potato, saltwort cooked must.



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Fabio Baldassarre

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Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
A recipe presented at
Identità Milano 2008