Pigeon rice cake
Preparation 40 min, cooking 40 min, medium difficulty
350 g of rice, 1 pigeon, 2 eggs, 1 onion, 3 sage leaves, 1/2 glass, dry white wine, 3 tablespoons of tomato sauce, 3 tablespoons of grated Parmesan, 3 tablespoons of breadcrumbs, 100 g of butter, salt and pepper
Clean the pigeon, flame it, wash it and debon it. Chop the onion and brown it in a saucepan with 30 g of butter; add the pigeon meat and brown it over high heat. Pour in the wine, tomato sauce, sage, salt and pepper; cook over medium heat for 15 minutes.
Meanwhile, boil the rice al dente in boiling salted water, drain and season with the cooking sauce of the meat (keep it aside), add the eggs, 30 g of butter and the Parmesan cheese and pour everything into a mold with edges tall, buttered and sprinkled with a little breadcrumbs. .
Make a cavity in the center of the mixture, place the pigeon meat kept aside and cover it with the rice. Spread the breadcrumbs and the remaining butter on the surface and bake at 200 ° C for 20 minutes. Remove from the oven, turn out onto a serving dish and serve.