Chef Giulio Gigli of the UNE restaurant presents us with a recipe that enhances and revisits a great classic dish of Umbrian cuisine: pigeon.

Whatch the recipe on 

For the Fermented Sesame:

1. Put all the ingredients in a vacuum bag.
2. Ferment for 3 days at a controlled temperature.

For Pigeon:

1. Separate the breasts from the carcass with scissors.
2. Place the breasts in brine for 1 hour (water and salt).
3. Dry and vacuum bag.
4. Cook at 63 °C for 20 min in the roner.
5. Cool in water and ice.

For the Pigeon Sauce

1. Cut up the pigeon bones.
2. Brown in a pan.
3. Add carrot and onion.
4. Wet with chicken stock.
5. Cook for 2 hours and strain.

For the Fried Aubergine Praliné:

1. Cut the aubergine.
2. Fry in seed oil.
3. Dry in the dehydrator.
4. Grind and add olive oil and salt.

For the CBT aubergine

1. Make holes in the aubergine.
2. Cook in a bag at 90°C for 40 min.
3. Cool in water and ice.
4. Cut into rectangles.
5. Dora in a pan with olive oil and thyme.

For the Tahina Sauce:

Blend all the ingredients.

Finishing the dish:

1. Dora the breast of the pigeon.
2. Cut and arrange on the plate.
3. Add the sauces and fermented sesame.
4. Finish with dots of tahina sauce and serpullus leaves