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Spatchcock pigeon on bruschetta with cavolo nero, pancetta and cep mushrooms

Spatchcock pigeon on bruschetta with cavolo nero, pancetta and porcini mushrooms

Spatchcock pigeon on bruschetta with cavolo nero, pancetta and cep mushrooms

PT1H50M

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1
To spatchcock the pigeon, cut down either side of the back bones on each bird and remove the bones
  • 4 squab pigeons
2
Turn over, place on a chopping board and push down onto breasts with the palm of your hand to flatten. The flatter it is, the more evenly the bird will cook
3
Marinate the pigeons in most of the Marsala wine with the garlic and the thyme. Leave for 1 hour
  • 175ml of Marsala wine
  • 1 garlic clove
  • 1 sprig of thyme
4
To make the cep mushrooms (often known as porcini mushrooms), clean the mushrooms with a damp cloth and slice into 1/2cm pieces. Fry the garlic in some olive oil, add the ceps and cook for 3-4 minutes until lightly browned. Set aside until needed
  • 1 tbsp of olive oil
  • 1 garlic clove
  • 300g of cep mushrooms
5
Heat the oven to 180°C/Gas mark 4. Heat a little olive oil in a heavy based frying pan and add the pigeons. Seal the meat on both sides for 1 minute
6
Make sure that the pigeon is facing skin side-down in the pan, and add the bread and pancetta around the meat. Place in the oven for 6 minutes, then remove from the oven and turn the pigeon over, pushing the bread underneath the meat so it soaks up the juices as it cooks. Return to the oven for a further 3 minutes
  • 4 slices of sourdough bread
  • 6 slices of pancetta
7
To make the cavolo nero, pull the leaves away from the stem and wash well. Blanch in salted boiling water, then drain well squeezing out any excess water. Gently heat a pan, and then soften the garlic in the olive oil
  • 2 heads of cavolo nero
  • 1 garlic clove
  • salt
  • 1 tbsp of olive oil
8
Roughly chop the cavolo nero, add to the garlic, and cook gently for 5 minutes
9
Place the bruschetta on the bottom of the plate, and add cooked cavolo nero. Slice each pigeon in half and place on top, then add the cep mushrooms
10
Add a dash of Marsala to the cooking juices of the pigeon and stir well. Drizzle the juices over the bruschetta and serve
  • 5ml of Marsala wine

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Ingredients

Metric

Imperial

Spatchcock pigeons

Cep mushrooms

Cavolo nero

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Spatchcock pigeon on bruschetta with cavolo nero, pancetta and cep mushrooms

 
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