Pigeon at the riva del sole
Instructions
Fill the belly of pigeon with ventresca, Sage and garlic.
Put the pigeon on the baking dish and bake at 180 degrees; Let them Brown and add white wine, let it evaporate and then add the milk.
30 minutes after cooking.
Ingredients and dosing for 4 persons
- 2 pigeons already cleaned
- 4 slices of ventresca (2 for each pigeon)
- Sage
- 1 clove of garlic
- 1 glass white wine
- 50 cl of skim milk
- Salt
- Pepper