Tagliatelle with mushrooms and pigeons
Preparation 30 min, cooking 1 hour 15 min, medium difficulty
380 g of tagliatelle with pigeons, 200 g of porcini mushrooms, 2-3 sage leaves, 1 clove of garlic, 1/2 onion, 1/2 glass of dry white wine, 1 glass of meat broth, 3 tablespoons of grated Parmesan cheese, 50 of butter, 3 tablespoons of extra virgin olive oil, salt and pepper
Clean the pigeon, wash it, dry it and cut it into four parts. Clean the mushrooms with a cloth and cut them into slices,
Chop the onion and brown it with the sage and the peeled garlic in a pan with the oil and butter; add the pieces of pigeon and let them flavor on each side. Then add the wine, let it evaporate and add the broth; then add salt, pepper and simmer for at least an hour.
After this time, drain the pigeon pieces and strip them; then cut the breast into slices and chop the rest. Return the meat to the pan, remove the garlic and sage, add the mushrooms and cook for about 10 minutes.
Meanwhile, boil the tagliatelle in boiling salted water, drain and pour into a bowl. Season with the pigeon sauce, Parmesan and serve hot