Roasted pigeon
Instructions
Put aside the pigeon livers.
Wrap the birds in two slices of bacon, tie it up with string kitchen white and let them cook in a pan where you have warmed the oil and butter.
Adjust salt and pepper.
Bake in preheated oven at 180 degrees for 40 minutes.
Remove the bacon slices, and then Brown the meat for 10 minutes.
Diluted with a tablespoon of hot water the cooking, add the chopped liver, Cook a few minutes, stirring, pour on pigeons cut in half.
Accompanying wines: Bricco Dell'Uccellone VdT VdT Quarantale of Piedmont, of Salento, Vino Nobile Di Montepulciano DOCG.
