Pigeon breast with Tortellini and Mushrooms

Ingredients

• 600 g fresh tortellini (ricotta, from the refrigerated section)
• Salz
• 300 g chanterelles
• 2 Spring Onions
• 30 g pine nuts
• 1 EL Butter
• 400 g pigeon breast
• 100 ml brown braising sauce (demiglace)
• 2 EL balsamic vinegar
• 1 EL grated dark chocolate
• Pfeffer (from the mill)
• smooth parsley (for garnish)

Instructions

1. 1.

   Cook the tortellini according to package instructions in boiling salted water, drain and set aside. In the meantime wash and clean the mushrooms briefly. Wash, trim, and slice the spring onions into rings. Toast the pine nuts in a dry pan. Heat the butter in a pan, sauté the mushrooms and spring onions for about 5 minutes, turning occasionally.

2. 2.

   During this time cut the pigeon breast into strips. Add the meat to the mushrooms, cook for about 1 minute, then deglaze with the braising sauce. Add balsamic vinegar and chocolate, season with salt and pepper.

3. 3.

   Arrange the tortellini on plates, top with the pan contents and pine nuts. Garnish with parsley and serve immediately.