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Ingredients for 4 people:

8 chicken breasts
2 black truffles
12 baby carrots
12 Brussels sprouts
2 celery stalks
6 small leeks
100 gr. green peas
some broth vegetables
salt, pepper

For the mushroom broth:

125 gr. peeled green onion
1 baby carrot cut in small pieces 1 celery stalk
1 spoon of oil
125 gr. mushrooms
2 bay leaves
2 thyme sprigs
1 liter chicken broth
6 egg whites


Heat the oil in a pan, then add green onion, carrot, celery, bay and thyme. Let them saute all together in the pan. Add then some chicken broth and the peeled mushrooms. Let them cook for 25 minutes, then filter and keep the mushrooms aside.
When you bring the broth to a full boil throw the egg whites in it and let it cook over high heat for ten minutes. Filter this clear broth and keep it aside.
Prepare the 'pot-au-feu': do some cuts on the pigeon's breasts. Slice the truffles and insert them inside the scratches. Add salt, pepper and let it cook in the boiling broth for 6-7 minutes. Drain it and keep it aside.
In the same broth cook carrots, Brussels sprouts, celery and leeks for 5 minutes. Drain them and keep them aside. In the same broth cook also some peas for two minutes. Drain them and keep them aside. Serve the pigeon breasts with some vegetables cooked in the mushroom broth.
Garnish with the mushrooms cooked in the broth. Serve with toasted bread.

Azienda Agricola Funghi Mara | info@funghimara.it | Tel 0039 051 892049 - 0039 051 872350 | FAX 0039 051 893768 | P.IVA 00032141202

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