Polenta gratin with pigeons
Bring a a liter and a quarter water to boil in a pot, add a tablespoon of olive oil and salt to taste, add the flour slowly and prepare the cornmeal mush.
Meanwhile, take the roasted pigeon and cut it in strips and chop the Asiago cheese. Set aside.
Mince garlic, parsley and the mushrooms and fry them with three tablespoons of olive oil in a pan.
Remove the skin from the sausage, shred and brown it in a frying pan without any fat, flame it with a generous sprinkle of Grappa and let drain in a colander.
When the polenta is ready (about 40 minutes) remove from heat, pour a third of it in a buttered baking tray, spreading it well, spread half of the pigeon, cheese, mushrooms and sausage, cover with more cornmeal mush. Add the remaining ingredients, finishing with a third and final layer of cornmeal mush.
Sprinkle with Parmesan cheese and drizzle with a tiny bit of melted butter, then move the baking tray to a preheated oven at 180°c for about twenty minutes at least. Serve.
Recommended Grappa:
PO' di Poli Morbida
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
250 g yellow cornmeal mush
200 g fresh field mushroom
100 g fresh Asiago cheese
100 g sausage trevisana
1 young brown pigeon
25 g grated Parmesan
Grappa
Butter
Garlic
Parsley
Olive oil
Salt - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- Second courses
- Preparation time:
- About 90 minutes
- Notes:
- Traditional Venetian dish, called in the local dialect "polenta pastissada con colombin".
