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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

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

Method

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