Name: Dove Breast Carpaccio
Cuisine: American
Ingredients: 20 dove breasts, completely trimmed; 1/4 cup extra-virgin olive oil; 2 tbsp lemon juice (Meyer lemon preferred); 2 tbsp capers, rinsed; 2 oz Parmigiano-Reggiano, shaved thin; 4 cups baby arugula; Coarse sea salt, cracked black pepper; *Professional Carpaccio Technique**; 1. **Meat Preparation**:; - Freeze dove breasts 2 hours for clean slicing; - **Knife**: Use very sharp, thin-bladed knife; - Slice paper-thin (1/16" maximum); 2. **Plating Process**:; - Arrange slices on chilled plates immediately; - **Overlap**: Slight overlap for visual appeal; - Work quickly to prevent warming; 3. **Seasoning Application**:; - Light hand with salt and acid; - **Balance**: Enhance, don't mask dove flavor; - Drizzle oil in thin streams; 4. **Garnish Assembly**:; - Top with arugula, capers, cheese shavings; - **Color**: Contrast pink meat with green arugula; - Serve immediately; *Safety Protocol**: Use only freshest, properly handled birds; *Wine**: Champagne, aged white Burgundy, Barolo; ##

Dove Breast Carpaccio

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