Stuffed Pigeons (Piccioni Ripieni)
Instructions
Stuff 4 very young pigeons, cleaned, washed, dried and salted with 250 g of minced beef with 250 g calf's liver and seasoned with 2 eggs, 6 tablespoons of breadcrumbs, 6 tablespoons cream, chopped 1 tablespoon basil, salt and pepper.
Sew the pigeons and wrap them in 4 slices of bacon fat unsalted.
Sauté in 6 tablespoons oil and 40 g of butter, 2 cups of dousing them with cognac and evaporate, soak with 25 cl of stock, cover and cook over low heat for 40 minutes.
Remove the bacon slices and serve.
Ingredients and dosing for 4 persons
- 4 very young pigeons
- Salt
- 250 g of ground beef
- 250 g of calf liver
- 2 eggs
- 6 tablespoons of breadcrumbs
- 6 tablespoons of cream
- 1 tablespoon of chopped basil
- Pepper
- 4 slices of greasy bacon unsalted
- 6 tablespoons of olive oil
- 40 g of butter
- 2 cups of cognac
- 25 cl of broth