Ingredients FOR THE PASTA
- 60 g re-milled durum wheat semolina
- 60 g 00 flour
- 5 g honey
- 5 g extra virgin olive oil
- 1 large egg
Ingredients FOR THE SAUCE, FILLING AND MEATBALLS
- 60 g potato
- 20 g bread
- 20 g milk
- 5 g Parmigiano Reggiano Dop
- 2 pigeons
- 1 stalk of celery
- 1 carrot
- onion
- nutmeg
- dry white wine
- cornstarch
- thyme
- parsley
- rosemary
- salt
- extra virgin olive oil
Ingredients FOR AROMATIC SEALS
- extra virgin olive oil
- nutmeg
- Orange
FOR AROMATIC SEALS
Distribute the peel of 1 orange in a deep plate lined with plastic wrap. Cover with another sheet of cling film and put in the microwave on medium power for 3 minutes. Let cool and finely grind to obtain an orange powder.
Place 1 nutmeg in a cup and cover with oil. Put in the microwave on medium power for 3 minutes. Remove the nutmeg and keep the oil.
FOR PASTA
Mixed flour and semolina, then mix them with the egg, honey and oil.
Work the mixture until it is homogeneous and tenacious; wrap it in plastic wrap and let it rest for at least 30 minutes.
FOR THE SAUCE
Boneless the pigeons, keeping the pulp, the entrails (durello, liver and heart) and the bones.
Toasted the bones in the pressure cooker with chopped celery, carrot and onion, a drizzle of oil and nutmeg. Cover with cold water, bring to a boil and skim.
Close the pressure cooker and simmer for about 1 hour and 20 minutes.
Open up the pot, strain and reduce the bottom again in a large pan, until it has the consistency of a sauce. If needed, add the tip of 1 teaspoon of corn starch dissolved in a little water.
FOR THE STUFFING
Boil the durello well washed with the peeled potato for about 40 minutes, then drain and set aside.
Chop with a knife half of the pigeon pulp and the hearts, then brown everything in a non-stick pan with a drizzle of oil for 2 minutes. Deglaze with a splash of white wine, flavor with a grated nutmeg and continue cooking for 20 minutes.
Add finally the livers, thyme, rosemary and salt and cook for another 5 minutes.
Switch off and chop everything with a cutter, adding a little cooking juices and the boiled potato, until the mixture is smooth. Stir in the finely chopped durello. Let the mixture cool and then collect it in a pastry bag.
FOR THE MEATBALLS
Chop with the knife the remaining pigeon pulp. Collect it in a bowl and mix it with the bread soaked in milk and lightly squeezed, salt, chopped parsley and thyme, nutmeg and grated Parmesan, until you get a dough.
Formed lots of meatballs, as big as hazelnuts, and set them aside. Cook them in a pan with a drizzle of oil for 2 minutes just before boiling the buttons.
FOR THE BUTTONS
Roll out the dough into thin sheets with the sheeter and pack the buttons as shown in the photos. 1. Arrange the filling in small nuts on the sheets, with the help of a pastry bag. 2. Brush the pastry with water and fold it over the filling. 3. Press your fingers around the filling, in order to seal the dough letting the air escape. 4. Cut the buttons with the special cutter tool.
Boil them for half a minute, drain and serve with the meatballs and the sauce, completing with the aromatic toppings.
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