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 parsley extra virgin olive oil salt
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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