Pigeon Breast, Jerusalem artichoke fluff, Annurca apple tourbillon and Teriyaki gel starts with a juicy and tender pigeon breast paired with a delicate Jerusalem artichoke mousse that adds a creamy texture and subtle earthy flavors to the dish.
To bring some sweetness and acidity to the dish, a swirl of annurca apple, a prized fruit variety from southern Italy known for its crisp texture and delicate flavor, is incorporated.
But what sets this dish apart is the use of teriyaki gel.
The result is a harmonious blend of flavors and textures that is comforting and sophisticated at the same time.
Chef De Santis gives us his recipe.


For the Pigeon:
1 pc Pigeon Breast

For the Annurca Apple Cream:
300 g Annurca apple
2 pcs shallots
to taste. Calvados

For apple tourbillon:
4 pc blackcurrant apple

For the syrup:
95 g water
95 g sugar
95 g melted butter
25 g lemon juice
½ vanilla bean
5 g salt.

For the Jerusalem artichoke cream sauce:
500 g Jerusalem artichokes
Shallots to taste
Soy sauce to taste.

For Teriaky gel:
150 ml water
50 gr sugar
50 gr apple cider vinegar
300 ml teriaky sauce
60 gr lemon juice
50 gr rice vinegar
20 gr agar agar


For the Pigeon:
Cook the pigeon breast by roasting it in a hot pan.

For the cream of Annurca apple:
Peel the apples and chop them finely.
In a saucepan, stew the shallot previously julienned; add the apples.
Deglaze with the Calvados.
Cook for about 30 min until the apple is soft.
Adjust for salt.
Allow to cool and then blend until smooth.

For the apple tourbillon:
Take the apples and cut thin sheets with the vegetable slicer.
Roll up the resulting sheets, cut them crosswise and place them in a baking container.
Prepare the syrup by putting water and sugar in a saucepan.
Bring to a boil and add butter, vanilla juice and salt.
We brush the apples with the syrup and bake them in a static oven at a temperature of 200°C for 10 minutes.
Once cooked, let them cool in a positive blast chiller.

For the Jerusalem artichoke cream sauce:
Wash the Jerusalem artichokes, wrap them in baking paper and foil, season with salt oil and herbs close like a candy and bake for 6 hours at 180-200 degrees.
Once cooked, using a spoon, scoop out the pulp and blend with a dash of soy and previously wilted shallots until a creamy sauce is obtained.

For the Teriaky gel:
Combine all ingredients, add agar and bring to 85 degrees for about 5 minutes, let cool in blast chiller ( 12 hours ) and blend until a glossy gel is obtained.

De Santis’ “Pigeon Breast, Jerusalem artichoke fluff, Annurca apple tourbillon and Teriyaki gel” is a true work of art that showcases the chef’s mastery of flavors and techniques.
It is a must-try dish for anyone who appreciates good food and wants to experience the best that Italian cuisine has to offer.

pattern Brunelleschi Hotel

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