2 pigeons (550g each)
5g fleur de sel
1 egg white
50g hazelnut paste
50g chopped hazelnuts
2 pigeon livers
8 small shallots
20 grams of butter
Extra virgin olive oil
1 small coffee
10g powder and roasted coffee beans
Dissolve the hazelnut paste with the coffee and glucose, a pinch of coffee powder to pass through a sieve.
Peel the shallots, put them in boiling salted water with a few drops of vinegar for 2 minutes in a saucepan, with the butter until golden. Add a bit of fleur de sel.
Debone the thighs, and sautée the livers in a pan. Pour in the Vinsanto and chop and stir into the thighs. Seal with a film formed of small cylinders with aluminum foil and bake at 160°C for about 15 minutes. Freeze and coat in flour and roll in chopped hazelnuts. Put them in the oven at 220°C for 3 minutes.
Golden the pigeons with their carcasses in a pan over a gentle flame with the extra virgin olive oil, salt. Put into the oven at 200°C for 4 minutes, leave it to rest and keep warm. Debone the breasts.