Spatchcock pigeon on bruschetta with cavolo nero, pancetta and cep mushrooms

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Ingredients

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Spatchcock pigeons

Cep mushrooms

Cavolo nero

1
To spatchcock the pigeon, cut down either side of the back bones on each bird and remove the bones
2
Turn over, place on a chopping board and push down onto breasts with the palm of your hand to flatten. The flatter it is, the more evenly the bird will cook
3
Marinate the pigeons in most of the Marsala wine with the garlic and the thyme. Leave for 1 hour
4
To make the cep mushrooms (often known as porcini mushrooms), clean the mushrooms with a damp cloth and slice into 1/2cm pieces. Fry the garlic in some olive oil, add the ceps and cook for 3-4 minutes until lightly browned. Set aside until needed
5
Heat the oven to 180°C/Gas mark 4. Heat a little olive oil in a heavy based frying pan and add the pigeons. Seal the meat on both sides for 1 minute
6
Make sure that the pigeon is facing skin side-down in the pan, and add the bread and pancetta around the meat. Place in the oven for 6 minutes, then remove from the oven and turn the pigeon over, pushing the bread underneath the meat so it soaks up the juices as it cooks. Return to the oven for a further 3 minutes
  • 4 slices of sourdough bread
  • 6 slices of pancetta
7
To make the cavolo nero, pull the leaves away from the stem and wash well. Blanch in salted boiling water, then drain well squeezing out any excess water. Gently heat a pan, and then soften the garlic in the olive oil
8
Roughly chop the cavolo nero, add to the garlic, and cook gently for 5 minutes
9
Place the bruschetta on the bottom of the plate, and add cooked cavolo nero. Slice each pigeon in half and place on top, then add the cep mushrooms
10
Add a dash of Marsala to the cooking juices of the pigeon and stir well. Drizzle the juices over the bruschetta and serve
  • 5ml of Marsala wine
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