Tagliatelle with wood pigeon
INGREDIENTS
FOR 4 PEOPLE
FOR THE TAGLIATELLE:
- 4 whole eggs
- 500 g of flour
FOR THE SAUCE:
- 2 wood pigeons plucked and cleaned
- 1 onion, 1 carrot, 1 celery stalk
- 60 g of tomato paste
- EVO oil to taste
- Salt and pepper
- 1 glass of water.
Preparation procedure:
FOR THE TAGLIATELLE:
Mix the eggs with the flour and a pinch of salt
Let it rest for 30 minutes
Roll out the dough into a thin sheet, cut it into 1 cm strips and sprinkle with flour
Cook for a few minutes in plenty of salted water
FOR THE SAUCE:
Cut the wood pigeons into 2 parts
Place them in a large pan and brown them over a high heat without seasoning
Add EVO oil, chopped vegetables, tomato paste, salt and pepper and water
Cover and cook over very low heat for about 1 hour and 30 minutes.
Add hot water as needed
Once cooked, debone the wood pigeons, cut the flesh with a knife into small pieces and put it back in the pan to thicken the sauce.
Recommended Pairing
SIMO'S SECRET
For the tagliatelle: add a cup of white wine to the eggs placed in the center of the flour fountain to remove the strong egg smell.
For the wood pigeon sauce: thicken the sauce over a high heat, stirring continuously until it becomes brown.