{"id":2693,"date":"2023-10-10T07:04:27","date_gmt":"2023-10-10T07:04:27","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=2693"},"modified":"2024-03-29T22:48:27","modified_gmt":"2024-03-29T22:48:27","slug":"recette-de-pigeon-a-lamarante","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-pigeon-a-lamarante","title":{"rendered":"Recette de pigeon \u00e0 l’amarante"},"content":{"rendered":"\t\t
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Poitrine de pigeon truff\u00e9e en brioche et amarante<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recette de Jean-Marie Dumaine<\/b><\/span><\/p>

tir\u00e9e du livre “Tr\u00fcffeln, die heimischen Exoten” avec Nikolai Wojtko<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Recette\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Photo d’Andreas Thumm<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingr\u00e9dients pour 4 personnes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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P\u00e2te \u00e0 brioche :<\/span><\/p>

  • 250 g de farine<\/span><\/li>
  • 1 c \u00e0 s de lait<\/span><\/li>
  • 10 g de levure de boulanger<\/span><\/li>
  • 1 c \u00e0 s de sucre<\/span><\/li>
  • 3 \u0153ufs<\/span><\/li>
  • 1 c \u00e0 c de sel<\/span><\/li>
  • 150 g de beurre en pommade<\/span><\/li><\/ul>

    \u00a0<\/p>

    • 2 pigeons, d\u00e9soss\u00e9s<\/span><\/li>
    • 1 \u00e9chalote, taill\u00e9e en brunoise<\/span><\/li>
    • 40 g de truffes, taill\u00e9es en brunoise<\/span><\/li>
    • 1 cr\u00e9pinette de porc<\/span><\/li>
    • 10 g de truffes<\/span><\/li>
    • 1 jaune d’\u0153uf d\u00e9lay\u00e9 avec 1 c \u00e0 s d’eau<\/span><\/li>
    • 1 c \u00e0 s de graines d’amarante<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Sauce pigeon :<\/p>

      • 1 \u00e9chalote, \u00e9minc\u00e9e<\/li>
      • 1 c \u00e0 s d’huile de tournesol<\/li>
      • 1\/4 L de vin rouge<\/li>
      • 1\/4 L de fond de pigeon<\/li>
      • 1 branche de liv\u00e8che<\/li>
      • Sel de mer, poivre du moulin<\/li>
      • 40 g de beurre<\/li>
      • 2 foies de pigeons<\/li><\/ul>

        L\u00e9gumes\u00a0:<\/p>

        • 100 g de chou-rave, r\u00e2p\u00e9<\/li>
        • 100 g de carotte, \u00e9pluch\u00e9e et r\u00e2p\u00e9e<\/li>
        • 1 gousse d’ail \u00e9cras\u00e9e<\/li>
        • Sel de mer<\/li>
        • 50 g de graisse d’oie<\/li>
        • 100 g de feuilles d’amarante blanchies<\/li><\/ul>
          • Fleurs ou graines d’amarante<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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            Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            Pour la p\u00e2te \u00e0 brioche, r\u00e9unir dans un saladier la moiti\u00e9 de la farine avec le lait, la levure, le sucre et les \u0153ufs, et p\u00e9trir. D\u00e9poser dessus le restant de farine et le sel. Recouvrir le saladier d’un torchon et laisser la p\u00e2te lever environ 1 heure \u00e0 temp\u00e9rature ambiante. Ajouter alors le beurre et p\u00e9trir la p\u00e2te pendant environ 10 min, jusqu’\u00e0 ce qu’elle devienne homog\u00e8ne et souple. Laisser encore reposer 30 min au frais recouvert d’un torchon (ainsi, elle se laissera mieux \u00e9taler).<\/p>


            Tailler la viande des cuisses de pigeons en petits d\u00e9s. M\u00e9langer avec les brunoises d’\u00e9chalote et de truffes. Etaler 2 morceaux de cr\u00e9pinette de porc (20 x 20 cm). Placer au milieu de chacune la moiti\u00e9 de la farce de cuisses de pigeons. D\u00e9poser dessus 1 poitrine de pigeon, peau par-dessous, saler et poivrer. Etaler sur chaque poitrine 3 \u00e0 4 tranches de truffes. D\u00e9poser maintenant sur chaque l’autre poitrine de pigeon, peau par-dessus. Assaisonner puis \u00e9taler l’autre moiti\u00e9 de farce de cuisses de pigeons. Rabattre sur le dessus les c\u00f4t\u00e9s de la cr\u00e9pinette de porc et bien enfermer le tout dans la cr\u00e9pinette comme pour une roulade. Saisir dans un four \u00e0 250 \u00b0C environ 3 min, croustillant \u00e0 l’ext\u00e9rieur et ros\u00e9 \u00e0 l’int\u00e9rieur. Sortir du four et laisser refroidir\u00a0 15 min au r\u00e9frig\u00e9rateur.<\/p>


            Former 4 boules dans la p\u00e2te \u00e0 brioche, saupoudrer d’un peu de farine et \u00e9taler d’une \u00e9paisseur d’1 cm. D\u00e9poser les pigeons en cr\u00e9pinette au milieu de la p\u00e2te et les envelopper. Les badigeonner de dorure au jaune d’\u0153uf puis les parsemer de graines d’amarante. Les laisser lever dans un endroit \u00e0 l’abri des courants d’air, jusqu’\u00e0 ce que les brioches soient bien lev\u00e9es. Cuire au four \u00e0 180 \u00b0C environ 10 min, jusqu’\u00e0 obtenir une temp\u00e9rature \u00e0 c\u0153ur de 50 \u00b0C.<\/p>


            Pour la sauce pigeon, faire revenir les \u00e9chalotes \u00e9minc\u00e9es \u00e0 l’huile de tournesol. Ajouter le vin rouge, le fond de pigeon et la liv\u00e8che, assaisonner et r\u00e9duire de moiti\u00e9. Pour finir la sauce, ajouter le beurre et les foies de pigeons, mixer la sauce et la passer au travers d’un tamis fin. V\u00e9rifier l’assaisonnement.<\/p>


            Saler le chou-rave, la carotte et l’ail, et faire revenir \u00e0 la graisse d’oie environ 3 min pour garder les l\u00e9gumes croquants. Ajouter les feuilles d’amarante blanchies et les revenir pendant un court instant. V\u00e9rifier l’assaisonnement.<\/p>


            R\u00e9partir les l\u00e9gumes sur les assiettes chaudes. Tailler en 2 les pigeons en brioche et les disposer dessus. Assaisonner de fleur de sel et de poivre. Verser de la sauce pigeon autour et parsemer de fleurs d’amarante.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

            Poitrine de pigeon truff\u00e9e en brioche et amarante Recette de Jean-Marie Dumaine tir\u00e9e du livre “Tr\u00fcffeln, die heimischen Exoten” avec Nikolai Wojtko Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes P\u00e2te \u00e0 brioche : 250 g de farine 1 c \u00e0 s de lait 10 g de levure de boulanger 1 c \u00e0 s de sucre […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":11,"footnotes":""},"class_list":["post-2693","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de pigeon \u00e0 l'amarante - Cuisine la Nature<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-pigeon-a-lamarante\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de pigeon \u00e0 l'amarante - Cuisine la Nature\" \/>\n<meta property=\"og:description\" content=\"Poitrine de pigeon truff\u00e9e en brioche et amarante Recette de Jean-Marie Dumaine tir\u00e9e du livre “Tr\u00fcffeln, die heimischen Exoten” avec Nikolai Wojtko Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes P\u00e2te \u00e0 brioche : 250 g de farine 1 c \u00e0 s de lait 10 g de levure de boulanger 1 c \u00e0 s de sucre […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-pigeon-a-lamarante\/\" \/>\n<meta property=\"og:site_name\" content=\"Cuisine la Nature\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-29T22:48:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/elementor\/thumbs\/Amaranterecette-qdn9j2vye1gkcukjz5mmi9ij7xje60h175he206gao.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-de-pigeon-a-lamarante\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-de-pigeon-a-lamarante\",\"name\":\"Recette de pigeon \u00e0 l'amarante - 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