Wood Pigeon with Olives

Name: Wood Pigeon with Olives (Piccione con le Olive)
Cuisine: Ligurian
Ingredients: 4 wood pigeons, prepared for cooking, with livers; 4 tbsp Ligurian olive oil; 100 ml (3½ fl oz) chicken stock; 1 large onion, finely sliced; 1 carrot, finely sliced; 55 g (2 oz) unsalted butter; 4 bay leaves; a sprig of fresh rosemary; 100 g (3½ oz) Taggiasca olives (small Ligurian olives), pitted; 100 g (3½ oz) Taggiasca olives (small Ligurian olives), pitted; 100 ml (3½ fl oz) Vin Santo or sherry; 100 ml (3½ fl oz) Vin Santo or sherry; salt and pepper to taste; salt and pepper to taste

Piccione con le Olive

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

Piccione con le olive is a classic Italian dish from the Tuscan and Ligurian regions. Because finding wood pigeon is becoming more and more difficult, the domesticated variety is often used.

Ingredients

4 wood pigeons, prepared for cooking, with livers
4 tbsp Ligurian olive oil
100 ml

Europe
Italy
Main course
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas 6.

Rub some of the olive oil over the pigeons, then season them inside and out with salt and pepper. Roast in the preheated oven for