Pigeons Tartufati
Ingredients (serves 4)
- 2 pigeons
- 1-2 chicken livers
- 4 leaves of sage
- 1 clove of garlic
- Lemon
- 1 small glass of cognac
- 1 black truffle
- 40 gr. of butter
- Extra virgin olive oil
- Salt and pepper
Place in a saucepan with high sides 3 tablespoons oil, butter and garlic. Warm up and join the pigeons with their liver, chicken liver and sage. Give a little lemon juice, salt and pepper. Sauté everything, covered, turning the pigeons. Add the cognac and let it evaporate, then stir over high heat. Cook, covered, light broth with a nut. Remove the pigeons and break them into quarters. Pass the cooking liquid and place in pot. Add the grated truffle and mix. The sauce should be, because of the broth, slow. Join the pigeons. Heat, without boiling, ready to serve, accompany with toasted croutons.