Breast of pigeon, an elegant swirl of annurca apple and fluffy Jerusalem artichoke cream: creativity is served with Rocco De Santis' second course.

Photo and recipe credits: Hotel Brunelleschi

For the Pigeon

1 pc pigeon breast

For the Annurca apple cream

300 g Annurca apples
2 pcs shallots
Calvados

For the apple tourbillon

4 annurca apples

For the syrup

95 g water
95 g sugar
95 g melted butter
25 g lemon juice
½ vanilla bean
5 g salt.

For the Jerusalem artichoke cream sauce

500 g Jerusalem artichokes
Shallots to taste
Soy sauce to taste

For the teriaky gel

150 ml water
50 g sugar
50 g apple cider vinegar
300 ml teriaky sauce
60 g of lemon juice
50 g rice vinegar
20 g agar agar

Procedure

For the Pigeon

Cook the pigeon breast by roasting it in a hot pan.

For the Annurca apple cream.

Peel the apples and chop them finely.

Stew the shallot previously julienned in a saucepan; add the apples. Deglaze with the Calvados.

Cook for about 30 minutes until the apple is soft. Adjust for salt. Allow to cool and then blend until smooth.

For the apple tourbillon

Take the apples and cut thin pasta sheets with the vegetable slicer. Roll the resulting pasta sheets, cut them crosswise and place them in a baking container.

Prepare the syrup by putting water and sugar in a saucepan. Bring to a boil and add butter, vanilla juice and salt.

Brush the apples with the syrup and bake them in a static oven at a temperature of 200°C for 10 minutes. Once cooked, chill them in a positive blast chiller.

For the Jerusalem artichoke cream sauce

Wash the Jerusalem artichokes, wrap them in baking paper and foil, season with salt oil and herbs close like a candy and bake for 6 hours at 180-200 degrees.

Once cooked, use a spoon to scoop out the pulp and blend with a dash of soy and previously wilted shallots until a creamy sauce is obtained.

For the Teriaky gel

Combine all ingredients, add agar and bring to 85 degrees for about 5 minutes, let cool in blast chiller (12 hours ) and blend until a glossy gel is obtained.