Roasted Green Cabbage Paupiettes Stuffed with Pigeon Hearts and Truffle Purée, with a Savory Brown SauceTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: About 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:63.8 kcal
Proteins:3.7 g
Fats:3.5 g
Carbohydrate:5 g
Fibers:2.1 g
Sugar:2.7 g
Cholesterol:13.5 mg
Sodium:25.2 mg
Calcium:35.9 mg
Energy:2246 kcal
Proteins:131.2 g
Fats:123 g
Carbohydrate:177.9 g
Fibers:75.3 g
Sugar:96.3 g
Cholesterol:475.2 mg
Sodium:886.6 mg
Calcium:1264.8 mg
SIMILAR RECIPES
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INGREDIENTS
For 1 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
large cabbage leaf
20
g
mashed potato
5
g
truffles
*Truffle sauce
10
ml
truffle purée
500
ml
pigeon consommé
*Garnish
5
g
truffles
3
g
mashed potato
olive oil
pili pili
herbs
METHOD
- Sauté the pigeon halves; cover them in potato purée to which you have added the 5 g truffles;
- wrap in a cabbage leaf;
- moisten with pigeon consommé and put into the oven, basting with more consommé until the pigeon is completely cooked;
- sauce: add the truffle purée to the pigeon consommé and heat gently; spoon the sauce onto a plate, remove the pigeon from the oven and place on top of the sauce;
- drizzle the dish with olive oil and sprinkle with a mixture of pili-pili and herbs.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Sauvignon
