Ingredients for 4 people:

360g Tuscan pappardelle

FOR THE DASHI BROTH:

• 2 liters of water

• 2 sheets of kombu seaweed

FOR THE GAME BIRD SAUCE:

• 2 wood pigeons

• 2 carrots

• 2 onions

• 1 celery stalk

• 100 ml white wine

• Vegetable broth

• Extra virgin olive oil

• Salt

• Bay leaf

• Rosemary

• Juniper berries

• Whole black peppercorns

FOR THE ORIENTAL REDUCTION:

• Bird bones

• Vegetable trimmings

• 100g flour

• Extra virgin olive oil

• Salt

• 50g sake or mirin

• Ice

• Dashi broth

• 50g butter

• 30g soy sauce

• 1 lime

Preparation of the Dashi Broth:

1.Bring a pot of water to a boil, add the kombu seaweed, and let it simmer gently.

FOR THE GAME BIRD SAUCE:
2. Finely chop the celery, carrots, and onions. In a pot, sear the birds with a drizzle of oil and the spices.
3. Deglaze with white wine and let it evaporate.
4. Add vegetable or dashi broth as needed.
5. Let simmer until the meat is cooked through.

FOR THE ORIENTAL REDUCTION:
6. Dust the bones with flour and roast in the oven at 200°C until golden brown.
7. In a tall saucepan, sauté the vegetable trimmings (carrot, celery, onion) with a bit of olive oil.
8. Once the bones are ready, add them to the pot and cover with ice. Once melted, add the kombu and let it simmer for 20 minutes.
9. Strain out the bones, reduce the liquid, and add soy sauce, sake, and lime juice. If the sauce is too runny, mix flour and melted butter and stir it into the reduction to thicken.

FOR THE PASTA:
10. Cook the pasta according to the instructions, keeping it al dente. Drain and set aside.
11. Sauté with the game bird sauce, reserving a bit of sauce for plating, and add dashi broth as needed.

PLATING:

1.Form a pasta nest in a deep bowl, pour the remaining sauce in the center, and finish by drizzling the oriental reduction on top with a spoon.
2.Garnish with a sprig of rosemary and serve.

Recipe created in collaboration with the Istituto Vasari of Figline Valdarno under the supervision of Chef Shady Hasbun.