Colombaccio Ripieno

• 4 boned wood pigeon
• 8 thin slices pancetta
• 4 tbsp extra virgin olive oil

Preheat the oven to 180°C/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 of pancetta per bird and secure with wooden cocktail sticks. Brush the birds with the oliv