Tenute Tomasella

Pigeon breast in balsamic vinegar with ‘Maranelo’ polenta

Clean out the insides of the pigeons carefully. Singe the remaining feathers over a flame. Wash the birds well and brown them all over evenly in a little oil. Let cool. Remove the carcass from the meat starting at the breast bone. Remove the wings and legs and cut in half. Toast the remaining bones and livers in a very hot oven for 10 minutes. Remove the fat. Put the carcasses into a large pot and cover with cold water. Add the mir poix of vegetables, a bouquet garnis and bring slowly to the boil reducing the liquid by half. Skim the excess of the top and keep warm. Finish the cooking of the breasts in the oven. Caramelise the sugar in a baking dish. Add the balsamic vinegar and the reduced pigeon stock. Reduce by more than half. Add salt to taste and enhance the flavour of the sauce by adding a knob of fresh butter. Slice the breast and arrange as a circle on a hot plate. Pour the balsamic vinegar sauce over all and serve with ‘Maranelo’ polenta.