Ingredients for 4 people
16 Scrigni® cacio e pepe Divine Creazioni Surgital
400 g pumpkin
1 pigeon
50 g foie gras
20 g coffee beans
2 sage leaves
2 sprigs of thyme
1 carrot
1 onion
1 celery stalk
200 g red Port
1 tablespoon tomato paste
20 g butter
200 g vegetable broth
1 bay leaf
Ice
Procedure
Debone the pigeon, keeping the breast aside. Roast the innards, carcass, and legs in the oven at 180°C for 30 minutes; sauté the chopped vegetables and add the roasted parts without the fat; deglaze with the Port, add 5 peppercorns, a bay leaf, and the tomato paste, and finally cover with ice. Bring to a boil and let it reduce on low heat for 6 hours, then strain and reduce further until you get a sauce. Cook the pumpkin with skin but without seeds in foil with the herbs for 1 hour at 165°C; when hot, peel and blend it with a little broth and a thin stream of oil in the Bimby. Devein the foie gras, melt it in a bain-marie and add the pigeon sauce gradually, whisking everything together. Peel the breasts, cut them into regular cubes, and season with salt, pepper, and a little pigeon sauce. Cook the Scrigni® in salted boiling water, glaze them with butter and broth in a pan, heat the pumpkin cream, and spread it on the plate; neatly arrange the Scrigni®, the pigeon cubes, and the foie gras sauce. In front of the guests, finish with a pepper grinder previously filled with coffee beans.
DAVIDE DE PRA AND ALESSANDRO BUFFA Recipe from Divine Creazioni volume III “Giovani Talenti” Curated by Elsa Mazzolini – La Madia Editore
