4 boned pigeons
200 grams bread (soft crust)
40 grams cream
1 egg white
60 grams potatoes
80 grams wild radicchio (chicory)
60 grams extra virgin olive oil
1 tbsp. finely chopped chives
160 grams mixed sweet peppers
120 grams pasta phyllo
saffron pistils
salt
pepper
pine nuts
Remove the pigeons’ legs and breasts and reduce the remaining meat to a paste in a blender along with the bread, cream, egg white, saffron, salt and pepper. Cut the peppers in strips. Arrange the mixture in a disposable aluminum terrine along with the strips of peppers of different colors, the pine nuts and the pigeon breasts and legs. Place the molds in a pan of hot water in the oven and bake for 40-50 minutes. While the mixture is cooling, clean and wash the radicchio roll out the phyllo dough in a disk to create a cialda. When the mixture has cooled, extract it whole from the mold. The operation is easier to do if you cut the mold. Arrange the terrine on the cialda and surround it with the radicchio. Baste with olive oil blended with the chopped chives and saffron pistils.
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Pinot Nero
Alto Adige D.O.C.
Santa Margherita
Santa Margherita Pinot Nero displays a young, fragrant and fruity style that is in keeping with the zone’s production tradition. At the same time, however, it has a good structure and body so that it develops greater complexity through maturation in small oak barrels. The color is a ruby red that resembles the tints of wild berries. The bouquet offers scents of red and black currants in combination with genteel notes of vanilla. The flavor is dry with a good, elegantly balanced structure that lacks all roughness. It is rich and fine on the palate. The influence of the wood is well calibrated and never overwhelms the wine’s elegant fruity tones.
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