Stuffed pigeons

Cooking time: 1 hour
Difficulty: easy
Piccione farcito

Tear the bread into pieces, place in a bowl, add water to cover and leave to soak for 10 minutes, then drain and squeeze out. Chop the livers, place in a bowl, add the ham, prosciutto, parsley and soaked bread and mix well. Season with salt and pepper and spoon the mixture into the cavities of the pigeons. Melt the butter in a pan, add the celery and sage and cook over a low heat, stirring occasionally, for 5 minutes. Add the pigeons and cook, turning frequently, until browned all over. Pour in the stock and wine, cover and simmer over a low heat for 1 hour.


Coll. (2010), "The Silver Spoon", Phaidon, 910

Suggested wine
Vigna d'Antan
Rosso del Ticino DOC
Fr. 33.00

Serves 4

  • 1 thick white bread slice, crusts removed
  • 2 pigeons, with livers
  • 50 g / 2 oz cooked ham, chopped
  • 50 g / 2 oz prosciutto, chopped
  • 1 fresh flat-leaf parsley sprig, chopped
  • 50 g / 2 oz butter
  • 1 celery stick, chopped
  • 1 fresh sage leaf
  • 175 ml / 6 fl oz Meat Stock
  • 175 ml / 6 fl oz dry white wine
  • salt and pepper