Pigeon Toast with Caponata
By Andrew Zimmern
Move over avocado toast! I have something truly special for you today. It’s a snack, an appetizer, or a lovely lunch that is guaranteed to take your toast game to the next level. In this episode of Wild Game Kitchen, I’m grilling pigeon (squab) breast to serve atop crusty Italian bread, crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers. Then, I’m moving on to pigeon katsu – crispy panko-crusted squab served alongside a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
Tune into Wild Game Kitchen every Monday on Tastemade.
Seared Pigeon Toast with Caponata
Ingredients
- 2 boneless pigeon breasts
- Salt
- Pepper
- Olive oil
- Italian loaf, sliced for serving
- Caponata, for serving (recipe below)
- Parsley, minced for garnish
Instructions
Prepare a grill for medium direct heat cooking.
Season the pigeon with salt, pepper, and a drizzle of olive oil.
Grill the pigeon skin side down for about 5 minutes. Flip and grill to medium rare, which should only take a couple more minutes. Remove and let rest for a few minutes. Slice and serve on the toasted bread, schmeared with some caponata. Top with parsley and serve.
The Caponata
Ingredients
- 3 globe eggplants
- 4 ribs celery
- 3 tablespoons olive oil
- 1 large onion, diced
- 1/2 cup salt-packed capers, rinsed
- 3 tablespoons sugar
- 1/2 cup white wine vinegar
- 1 cup green olives (green lugques or Castelvetrano olives), sliced
- 2 cups tomato sauce
- 6 basil leaves, plus a couple extra leaves for garnish
- 1/4 cup red pepper, diced
- 1/4 cup yellow bell pepper, diced
- 3 tablespoons chopped parsley
Instructions
Prepare a grill for medium direct heat cooking.
Slice the eggplants into ½-inch thick slices. Sprinkle both sides with salt. Allow them to drain on a paper towel for 30 minutes to help pull the bitterness out.
Meanwhile, grill the celery briefly, just to warm it up. Reserve.
Coat the salted eggplant with olive oil on both sides. Grill the eggplant slices over direct heat, until charred and tender, about 3 to 4 minutes per side.
Place 3 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the capers, sugar, vinegar and olives. Stir to combine.
Dice the grilled celery and cube the grilled eggplant, then add both to the skillet with the onions. Stir to combine. Next, add the tomato sauce and basil, and bring to a simmer. Cook for 15 minutes, until the sauce has reduced and thickened.
Remove from heat and stir in the red and yellow peppers. Taste for seasoning and adjust with salt/pepper. Stir in the parsley.
Let cool to room temperature. You can eat it at this point or refrigerate for up to 24 hours to let the flavors meld together.
