{"id":3254,"date":"2017-04-04T10:52:06","date_gmt":"2017-04-04T10:52:06","guid":{"rendered":"http:\/\/sviluppo.vardigital.it\/domini-castellare\/?page_id=3254\/"},"modified":"2018-12-13T21:13:21","modified_gmt":"2018-12-13T21:13:21","slug":"chianti-pigeon-risotto","status":"publish","type":"page","link":"https:\/\/www.castellare.it\/en\/wine-and-food\/recipes-and-wine-pairings\/chianti-pigeon-risotto\/","title":{"rendered":"Chianti pigeon risotto"},"content":{"rendered":"<div class=\"uk-width-medium-1-3 uk-float-right uk-text-center\">\r\n    <p>Suggested wine pairing:\r\n    <br>\r\n    <strong><strong>CHIANTI CLASSICO<\/strong> produced by <i>Castellare di Castellina<\/i><\/strong>\r\n    <\/p>\r\n  <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.castellare.it\/wp-content\/uploads\/2017\/08\/Chianti-Classico.png\" alt=\"Chianti Classico\" width=\"83\" height=\"300\" class=\"alignnone size-medium wp-image-1551\" \/>\r\n    <p>Only native vines, remaining true to the original formula of this great wine. A point of pride for Castellare di Castellina.<\/p>\r\n    <p>\r\n      <a href=\"https:\/\/www.castellare.it\/en\/castellare-di-castellina\/chianti-classico\/\" class=\"readmore-plus\">Discover the wine<\/a>\r\n    <\/p>\r\n<\/div>\r\n<div class=\"uk-width-medium-2-3 uk-float-left\">\r\n    <p><strong>Chef MIRELLA VERDIANI <i>Ristorante La Torre Castellina in Chianti (SI)<\/i><\/strong>\r\n    <\/p>\r\n    <p><strong>Ingredients for 6 people:<\/strong><\/p>\r\n    <table>\r\n    <tbody>\r\n    <tr>\r\n    <td style=\"vertical-align:top;\">\r\n    <ul>\r\n        <li>2 pigeons (approximately 600 g       each)<\/li>\r\n        <li>2 glasses of Chianti Classico       Castellare wine<\/li>\r\n        <li>3 tablespoons tomato paste<\/li>\r\n        <li>100 g Pecorino cheese<\/li>\r\n        <li>50 g butter<\/li>\r\n        <li>360 g Vialone Nano or Carnaroli       rice<\/li>\r\n        <li>1 litre meat broth<\/li>\r\n        <li>100 g Tuscan rigatino bacon<\/li>\r\n        <li>celery<\/li>\r\n        <li>onion<\/li>\r\n        <li>1 clove of garlic<\/li>\r\n        <li>sage<\/li>\r\n        <li>parsley<\/li>\r\n        <li>salt and pepper to taste    <\/li>\r\n    <\/ul>\r\n    <\/td>\r\n    <\/tr>\r\n    <\/tbody>\r\n    <\/table>\r\n<\/div>\r\n<div class=\"uk-width-medium-1-1 uk-float-left\"><p><strong>Preparation  of the dish:<\/strong> <br>\r\n  Prepare the  fresh pigeons by plucking and gutting them and passing over a flame to remove  the last remaining impurities. Place the birds in a pan and season with salt,  pepper, sage and olive oil on the inside. The dish is ready for a first cooking  phase which involves browning the pigeon for approximately 10 minutes on each  side. Finely chop together the onion, parsley, celery, garlic and rigatino  bacon. Add the chopped mixture to the pan to flavour the pigeons and allow it  to simmer for approximately 15 minutes. If needed add a ladle of broth. Also  add the bird entrails (cleaned, washed and minced) and allow them to stew  before adding two glasses of Chianti Classico Castellare. Leave the pan on low  heat to evaporate the alcohol and wait a few minutes before adding three  tablespoons of Florentine tomato paste dissolved in broth. When fully cooking,  transfer the pigeons to a plate, drain and cut into quarters. Add the rice to  the remaining sauce and cook it like a normal risotto. When fully cooked,  flavour the rice with mature Tuscan Pecorino cheese and a small piece of  butter. Serve the risotto in a casserole dish arranging the quarters of pigeon  on top. <\/p>\r\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Suggested wine pairing: CHIANTI CLASSICO produced by Castellare di Castellina Only native vines, remaining true to the original formula of this great wine. A point of pride for Castellare di Castellina. Discover the wine Chef MIRELLA VERDIANI Ristorante La Torre Castellina in Chianti (SI) Ingredients for 6 people: 2 pigeons (approximately 600 g each) 2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2092,"parent":3238,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3254","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/comments?post=3254"}],"version-history":[{"count":9,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3254\/revisions"}],"predecessor-version":[{"id":7009,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3254\/revisions\/7009"}],"up":[{"embeddable":true,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3238"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/media\/2092"}],"wp:attachment":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/media?parent=3254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}