Rice bomb at piacenza
Instructions
Clean the pigeon, fiammeggiatelo, long wash under running water, then split it into pieces and disossatelo.
Chop an onion and sauté in a pan with 30 g of butter, a moderate heat for 5 minutes.
Add the meat of pigeon and Brown over high heat so that it is well browned, then pour half a glass of white wine, add the tomato sauce, a few leaves of Sage, salt and ground pepper and a cook at moderate heat for 15 minutes.
Meanwhile, Cook al dente rice in a saucepan with salted boiling water, drain it, put it in a bowl and season with the cooking of the meat; keep it aside.
Stir the rice eggs, 30 g of butter and grated cheese, then transfer the mixture into a mold by tall, buttered and sprinkled with 1 tablespoon bread crumbs.
Located in the center of a hollow, ask yourself the squab meat held aside and cover it with the rice.
Distributed on the surface of the ' bomb ' the rest of the breadcrumbs and remaining butter in flakes and cook in the oven (200 degrees) for 20 minutes.
After removing from oven, put the bomb on a serving dish and serve immediately.
Ingredients and dosing for 6 persons
- 1 pigeon
- 100 g of butter
- 1 onion
- 350 g of rice
- 1/2 cup of dry white wine
- 2 eggs
- 3 tablespoons of tomato sauce
- 3 tablespoons of grated parmesan cheese
- 3 tablespoons of breadcrumbs
- 3 leaves sage
- Salt
- Pepper