Pigeon breast with escarole
Instructions
Stir-fry the squab breasts previously recorded.
Wash the Endive and sauté in a pan with butter and onion.
Stuff the breast, wrap them in bacon and finish cooking in oven for 20 minutes.
In cooking the meat pan, tossing the sauce with wine.
Serve the meat with hot sauce.
Ingredients and dosing for 4 persons
- 200 g of pigeon breasts
- Salt
- Pepper
- 1 bundle of escarole salad
- 50 g of butter
- 1 glass red wine
- 2 slices of bacon
- 1 onion