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Roasted Green Cabbage Paupiettes Stuffed with Pigeon Hearts and Truffle Purée, with a Savory Brown Sauce Recipe
Flavors of Japan
Cooking time: About 1 hour
Total time: 1hr to 2hr
Preparation time: 10 minutesCooking time: About 1 hour
Difficulty: Easy
Ingredients
Ingredients for 1-2 servings
- 1 Pigeon
- 1 green cabbage, halved + 1 large cabbage leaf
- 20 g (4 tsp.) mashed potato
- 5 g (1 tsp.) truffles
Truffle sauce
- 2 tsp. truffle purée
- 500 ml (2 cups) pigeon consommé
Garnish
- 5 g (1 tsp.) truffles
- 3 g (1 tsp.) mashed potato
- Olive oil
- Pili pili
- Herbs
Method
- 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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