Warm Pigeon Salad with Crunchy Vegetables, Amaro Lucano Sour and Fried Pine Nuts

Method

1. Prepare the baby vegetables: peel and cut carrots, trim fennel into pieces, cut zucchini with incisions, quarter small potatoes, and seed and cut peppers into pieces.
2. Blanch the vegetables in salted boiling water, starting with fennel first, then carrots, potatoes, zucchini, and finally peppers. Cook until just tender.
3. Meanwhile, prepare the shallot-infused oil: gently heat olive oil with sliced shallot, do not let it boil (70-80°C). Remove from heat and add Amaro Lucano and black pepper, then emulsify. Set aside.
4. Sear the pigeon in a pan with a little olive oil. Add rosemary and a garlic clove (in its skin). Cook for 5-6 minutes, then transfer to a preheated oven for 2 minutes.
5. After blanching, immediately shock the vegetables in ice water to set their color. Drain.
6. Toast pine nuts in a little olive oil until golden.
7. Toss the blanched vegetables briefly in a pan with a drizzle of the Amaro Lucano emulsion to glaze them.
8. To plate: arrange the glazed vegetables in the center of the plate. Place a small piece of mostarda on the side.
9. Halve the pigeon horizontally with a diagonal cut (French-style). Place the pigeon on the vegetables. Drizzle with the remaining emulsion, add fried pine nuts, a few drops of mostarda juice, and garnish with mint. Finish with a sprinkle of black pepper.