Peel the apples, take your heart, chop them and put them to cook them in a casserole with a little water.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make roast dove: |
| 4 pigeons 3 blocks ½ kg. from chestnuts 6 halls 2 cloves of garlic 1 glass of red wine 1 cup of brandy 8 sheets of endivia water refined corn flour virgin virgin oil extra hojiblanca salt pepper perejil picado picado |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal to accompany with redness of parenting |
Ingredients to make roast dove:
2. When cooked (at 10 minutes).
3. Remove them with a hand rod until a homogeneous puree is.
4. make a cut to chestnuts and cook them in a casserole with a little water.
5. When they are cooked (30 minutes), attempts and pass them through the purés.
6. Clean the pigeons and with a lace separates the thighs.
7. Pica the shallots and garlic cloves and put them to brown in a casserole with oil.
8. Sazona and add the thighs. Remove, pour the brandy and flambea.
9. Pour the red wine and a little water.
10. Let reduce for 25-30 minutes.
11. Strain the sauce, add a tablespoon of refined cornmeal diluted in water, mix well.
12. Keep on the fire until thickened.
13. Sprinkle the breasts and rose them in the oven at 240ºC for 10 minutes.
14. With a lace separates the breasts from the bone.
15. serves 2 breasts by ration and saucealas.
16. accompanies each ration with 2 endivia leaves: one stuffed with chestnut puree and the other apple puree.
17. The appearance of the first chestnuts in the markets marks the beginning of autumn.
18. At the time of acquiring them, it must be verified that their skin is bright, whole, healthy and clean.
