ŠCopyright 2002-2004 MSCOMM
Michele Serre, Editor
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Roasted Green Cabbage Paupiettes Stuffed with Pigeon Hearts and Truffle Purée, with a Savoury Brown Sauce
Preparation time: 10 minutes
Cooking time: About 1 hour
Cost: Reasonable
Difficulty: Relatively easy
Ingredients for 1-2 people
1 green cabbage, cut in half + 1 large cabbage leaf 20 g potato purée 5 g truffles Truffle sauce 2 teaspoons of truffle purée 500 ml pigeon consommé Filling 5 g truffles 3 g potato purée Olive oil Pili-pili (hot pepper) Herbs |
Preparation
- Sauté the pigeon halves; cover them in potato purée to which you have added the 5 g truffles;
- wrap in a cabbage leaf;
- moisten with pigeon consommé and put into the oven, basting with more consommé until the pigeon is completely cooked;
- sauce: add the truffle purée to the pigeon consommé and heat gently; spoon the sauce onto a plate, remove the pigeon from the oven and place on top of the sauce;
- drizzle the dish with olive oil and sprinkle with a mixture of pili-pili and herbs.
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