Stuffed pigeon with Fresh Asiago
Stuffed pigeon with Fresh Asiago
Time: 45 min Lifestyle: Traditional Type of cheese: Asiago Fresco Course: Second- Ingredients
- Preparation
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by Consorzio Tutela Formaggio Asiago
200 g fresh Asiago PDO
1 pigeon
2 onions
1 bay leaf
1 garlic clove
1 sprig of rosemary
1 sprig of thyme
1 sage leaf
olive oil, salt, pepper
Preparation time: 25 min
Cooking time: 20 min
Clean and bone the pigeon thoroughly. After cleaning the two onions, cut them into 4 pieces and stew them on a slow flame together with the olive oil, salt and pepper. When they are soft add the chopped Asiago PDO cheese. Stuff the pigeon and sew with kitchen string. Season the laurel, rosemary, thyme and sage with olive oil in a pan. Then brown the pigeon just prepared. Leave to flavour a few minutes. Finish cooking in the oven preheated at 180° for 15-20 minutes. Serve the pigeon cut in half and keep the cooking sauce as an accompaniment.
