Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 30 minutes INGREDIENTS 300g. maltagliati 50g of a pigeon. butter 1 / 2 package of cream 20gr. dried mushrooms soaked in warm water a few leaves of sage, 1 glass of cognac 100gr. grated Parmesan cheese 3 tablespoons olive oil salt pepper -------------------------- PROCEDURE Clean the pigeon, remove the entrails, wash and dry.
Make a mixture with mushrooms and sage leaves. Stuff the bird with this mixture, add salt and pepper. Do it with brown butter and oil over medium heat for 30-40 minutes. Pour every once in a while 'cognac and cook evenly. When the pigeon will be 'cooked, let it cool. Remove the mixture with you and keep it filled by the pigeon, the pigeon, boned and cut the flesh into thin strips.
Let the sauce cool cooking, add the chopped, the cream and strips of flesh. Mix the ingredients thoroughly and keep warm. Meanwhile, cook the pasta al dente and add to the sauce with the addition of Parmesan cheese. Stir gently and serve. 
Make a mixture with mushrooms and sage leaves. Stuff the bird with this mixture, add salt and pepper. Do it with brown butter and oil over medium heat for 30-40 minutes. Pour every once in a while 'cognac and cook evenly. When the pigeon will be 'cooked, let it cool. Remove the mixture with you and keep it filled by the pigeon, the pigeon, boned and cut the flesh into thin strips.
Let the sauce cool cooking, add the chopped, the cream and strips of flesh. Mix the ingredients thoroughly and keep warm. Meanwhile, cook the pasta al dente and add to the sauce with the addition of Parmesan cheese. Stir gently and serve.
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