ENOTECA PINCHIORRI - FIRENZE

The receipes, exclusive, have the gift of creativity and technical perfection. Annie Féolde is able to give to her "art" an immediate and pure character, not knocking against the formulas but interpreting them with creativity, under a rich and articulated orientation. Annie Féolde transfers her own image of freshness and spontaneity, of pondering and communicative ability to her cuisine. Giorgio Pinchiorri has a great love: the cellar. Going to the Enoteca You must visit the cellar cause it is the most important cellar of Italy and one of the most impressive worldwide.
Féolde e Pinchiorri are the owners of the Enoteca Pinchiorri - Florence.

Il Piccione dell'Enoteca Pinchiorri

Ingredients:
Pigeons 2 - Goose fat l 0,5 - Extra Oil - Garlic - Sage - Rosemary. For the pie: 150 g of potatoes. For the toasts: 4 slices of toasted Tuscan bread - red wine 50 ml - sugar g 20. For the sauce: pigeon's liver g 15 - pigeons broth dl 1,5 - Butter g 20. To guarnish: rosemary or thyme.

Sear the pigeons. Remove breasts and legs. Grill each side of the breasts for 2 minutes, and marinate in spiced oil for 6 hours. Cook the legs with the goose fat for 4 hours at 70 degrees. Strain the potatoes and steam them with the skin for 15 minutes, then peel and mesh them. Create the pies, brown the toasts and wet them with red wine. Sugar and reduce. Cook the chopped livers in the broth ending with the butter. Place in the middle of a soup plate the potato pie, put a breast by side, the leg, the toast and the rosemary. Cover with the sauce and the oil.