Stuffed Wood Pigeon

Name: Stuffed Wood Pigeon (Colombaccio Ripieno)
Cuisine: Italian
Ingredients: 4 boned wood pigeons; 8 thin slices pancetta; 4 tbsp extra virgin olive oil; salt and pepper to taste; salt and pepper to taste; 85 g (3 oz) fresh white breadcrumbs; 2 medium eggs, beaten; 85 g (3 oz) mortadella, cut into little cubes; 3 tbsp coarsely chopped fresh flat-leaf parsley; 30 g (1¼ oz) Parmesan cheese, freshly grated; 50 g (1¾ oz) butter; 4 tbsp balsamic vinegar

Colombaccio Ripieno

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

Stuffing boned birds is an unusual way of preparing game. It is easier to bone a chicken or duck, but with a little patience and a sharp knife, you should be able to bone your own birds. However, in case you find yourself totally incapable, then persuade your trusted game dealer or butcher to do it for you.

Ingredients

4 boned wood pigeons
8 thin slices pancetta
4 tbsp ext

Europe
Italy
Main course

Method

Preheat the oven to 180°C/350°F/Gas 4.

Combine all the stuffing ingredients, mixing well, then season with salt and pepper.

Stuff into the cavities of the birds. Cover the breasts with 2 slices pancetta per bird, and fix with wooden cocktail sticks. Brush the bir