Pigeons with walnuts
Which area of Spain is it typical?
- Autonomous region:
Ingredients for 4 people: 4 pigeons 100g of chopped walnuts 100g of mushrooms 1 small onion 3 cloves of garlic 3 slices of stale bread 50g of lard ½dl of olive oil 3dl of chicken or vegetable stock 1 dash of brandy 2 strands of saffron parsley salt pepper
Empty, pluck and clean the pigeons. Dry them and season them. Chop the onions and the garlic and first wash and then quarter the mushrooms. Put a casserole on the heat with half the oil and the lard. When it is hot, add the pigeons and lightly fry them for a few minutes until they brown. Then add the onions, half the garlic and the mushrooms so they fry together for a few minutes. Sprinkle with a little flour, flambé with the brandy, add the stock and cook for a quarter of an hour. Fry the slices of bread separately with half the chopped garlic and mash it all in a mortar with the saffron strands. Add the mixture to the pigeons and put the casserole back in a low oven for another five minutes.
- Second course
- Cooking time:
- 1 hour
- Polyunsaturated fatty acids: