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Simo recipes Chef
THE MONTH RECIPE

Tagliatelle with Wood Pigeon Sauce

INGREDIENTS

FOR 4 PEOPLE
  • FOR THE TAGLIATELLE:
  • 4 eggs
  • 500 gr of flour
  • FOR THE SAUCE:
  • 2 wood pigeons plucked and cleaned
  • 1 onion, 1 carrot, 1 celery stalk
  • 60 gr of tomato paste
  •  EVO oil to taste
  • Salt and pepper to taste
  • 1 glass of water
Tagliatelle al colombaccio

Suggested pairing

Podere Conca Bolgheri Agapanto DOC Bolgheri
Let’s Prepare Together the Tagliatelle with Wood Pigeon Sauce

PREPARATION

FOR THE TAGLIATELLE:

Knead eggs with flour and a pinch of salt

Let the dough rest for 30 minuts

Roll out the dough sauce and cut it in a cm strips. Dust with flour

Cook for a few minutes in abundant boiling salted water

FOR THE SAUCE:

Cut the wood pigeons in two and place them in a large pan

Fry them over a high heat without seasonings

Add EVO oil, the minced vegetables, the tomato paste, the water and salt and pepper

Cover the pan and cook over a very low flame for about 1 hour and a half

Add hot water if needed

Once is ready, debone the wood pigeons, cut the meat in small peaces and put the back in the pan

 

 

 

 

 

SIMOʼS SECRET

For the tagliatelle: when making the dough, add to the eggs placed at the center of the flour fountains a small coffee cup of white wine to eliminate the strong egg smell.

For the colombaccio sauce: to thicken the sauce, keep stirring on a high heat until you obtain a brownish colour