Pigeon with gorgonzola and peas

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the pigeon

  • 2 squab pigeons, cleaned
  • 4 garlic cloves, peeled and left whole
  • 1 bunch thyme
  • 6 slices lardo
  • 2 thick slices sourdough bread, the size of the pigeons
  • 50g/1¾oz butter
  • 6 slices Parma ham
  • olive oil
  • salt and freshly ground black pepper

For the peas

  • 120g/4½oz gorgonzola
  • 2–3 tbsp mascarpone
  • 100g/3½oz fresh peas
  • 100g/3½oz fresh double-podded broad beans
  • 100g/3½oz sugar snap peas
  • 1 bunch chervil, finely chopped
  • 1 bunch tarragon, finely chopped
  • 1 bunch chives, finely chopped
  • handful pea shoots
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