Pigeon Breasts With Escarole
Recipe second for 4 people based on Pigeon - cooking method pan oven.
Preparation:
Preparation: Sauté the previously engraved pigeon breasts in a pan. Wash the escarole and sauté it in a pan with butter and onion. Stuff the breasts, wrap them in bacon and finish cooking in the oven for 20 minutes. In the meat cooking pan, mix the sauce with the wine. Serve the meat with the hot sauce.
Ingredients:
Ingredients: 200 G Pigeon Breasts - Salt - Pepper - 1 Bundle of Escarole Salad - 50 G Butter - 1 Glass of Red Wine - 2 Slices of Bacon - 1 Onion
Did you find it helpful?
LIKE
DISLIKE
Chi è l'autore
Vini consigliati dal sommelier professionista
Turkey Fillets With Mushrooms
August 5, 2023
Cacciucco alla Livornese
November 19, 2021
Turkey in foil
August 5, 2023
Croutons Of Pork Tenderloin With Foie Gras
April 9, 2023
Escalope bites in white wine
August 5, 2023
Turkey in foil
August 5, 2023
Escalope bites in white wine
August 5, 2023
Turkey Fillets With Mushrooms
August 5, 2023
Goat Chops With Cream
August 5, 2023
Chicken salad
August 5, 2023