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This recipe was uploaded by dandy27
Melt your butter in a saute pan, and add the panchetta, and pine kernals. cook for 4 mins, until panchetta is crispy.
Slice your pigeon breasts into medallions, throw in the pan and toss around, coating the breasts with the butter, and juices from the panchetta.
Arrange baby leaves onto a plate and toss over your pigeon, panchetta and pine kernals. spoon the butter juices over the leaves and enjoy.
Serve with rustic bread