Using pigeon trimmings, Sebastiano Stasi creates an original “zero-waste” main course that focuses as much on flavor as on presentation. At the center, the famous ice cream stick serves as a tribute to the complete utilization of animal protein.
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For the Pigeon Magnum:
Filling:
Ingredients
- 2 leeks
- 180 g pigeon trimmings
- 25 g butter
- Salt and pepper to taste
- ½ sprig of marjoram
- ½ tablespoon apple cider vinegar
- 1 tablespoon Cherry
- 4 tablespoons pigeon jus
- 125 g ricotta
For the glaze
- Pigeon jus
- 1 tablespoon Cherry
- 20 g dark chocolate
- 2 g agar-agar
Instructions
1. Season the pigeon offcuts with Cure 1, salt, and pepper. Let rest for 10 minutes.
2. Sauté the leeks in butter until tender.
3. Add the pigeon offcuts and sauté.
4. Deglaze with the apple cider vinegar and Cherry.
5. Add the pigeon jus and cook until the liquid has completely reduced.
6. Add the marjoram and let cool slightly.
7. Blend the mixture with 125 g of ricotta until smooth, then pass through a fine-mesh strainer.
8. Fill the silicone Magnum molds and insert the sticks.
9. Blast-chill to -18 °C until completely frozen.
Glaze
1. Heat the pigeon jus.
2. Add the Cherry, dark chocolate, and agar-agar.
3. Bring to a boil to activate the agar-agar.
4. Allow the temperature to drop until a smooth glaze forms.
5. Remove the frozen Magnums from the molds and glaze them evenly.
Repeat the process to make 4 Magnums.
For the foie gras terrine
Ingredients
- 550 g raw, deveined foie gras
- 13.7 g fine salt
- 2 g sugar
- 1.5 g white pepper
- 49 g passito wine
- 15 g Armagnac or Cognac
- Prague Powder curing salt, as needed
12-Hour Marinade
1. Remove the veins from the foie gras.
2. Mix together the salt, sugar, white pepper, and Prague Powder.
3. Spread the mixture evenly over the entire surface of the foie gras.
4. Add the passito and, if using, the Armagnac or Cognac.
5. Cover and let sit in the refrigerator for 12 hours.
Shaping
1. Shape into a compact cylinder.
2. Wrap tightly with 4–5 layers of plastic wrap.
3. Seal the ends like a candy wrapper.
4. Vacuum-seal.
Cooking in the Roner
As a guideline, for foie gras shaped into a single cylinder:
- 52 °C for 72 minutes
If the foie gras is very soft or very fatty:
- 55 °C for 65 minutes
Cooling
Immediately afterward:
- ice bath
- 20–25 minutes
Aging
In the refrigerator:
- at least 48 hours
- ideally 72 hours
Plating for 1 serving
Components
- 1/2 boneless pigeon (thigh and drumstick)
- Steamed beet, cut into 2x2 cm cubes and marinated in vinegar and honey
- Fermented black garlic cream
- Beet cream
- Basil gel
- Pigeon jus
Instructions
1. Cook the half pigeon in a vacuum-sealed bag, then finish it on the grill.
2. Marinate the beet cubes in vinegar and honey.
3. Arrange the fermented black garlic cream and the beet cream on the plate.
4. Add the marinated beet cubes.
5. Place the pigeon on top and finish with the basil gel.
6. Drizzle with the pigeon jus and serve.
Contact
L'Embriaco
Piazza Embriaci, 1, 16123 Genoa, GE
Phone: 010 471 6666
