Ramen is a typical Japanese preparation: a hot broth holds noodles to which seaweed, vegetables, marinated boiled eggs and pork are usually added. Here is chef Angelo Sabatelli's version with pigeon!
Ingredients for 4 persons
- 2 pcs of pigeon
- 1 pc star anise
- 60 g spring onion
- 10 g of ginger
- 3 g cassia bark or cinnamon as a substitute
- 800 ml mineral water
- 10 ml of soy sauce
- 60 g fine troccoli
- 12 pcs of clams (steamed open)
- Smoked tea to taste
- 20 g of citrus gel
- 20 ml vegetable oil
- Salt to taste
Procedure
Dismantle the pigeon, set aside the breasts and pan-fry the thighs.
Wash the carcass very well, put it in a pressure cooker with water, soy, ginger, spring onion, cassia, star anise, close and bring to pressure, from that time cook for 20 minutes, strain and adjust salt if needed.
Season clams with a drizzle of oil and smoked tea.
Salt the pigeon breasts and gently pan fry them leaving them pinkish, fry the legs and keep both warm (the legs should be glazed with soy and honey).
Dish composition
Cook the troccoli in plenty of salted water, drain and form balls in the center of each soup plate, top with the sliced pigeon breast, clams and hot broth, place a teaspoon of citrus gel in the center and serve together with the fried and glazed thigh.
