Palombacci sui Crostini

Name: Palombacci sui Crostini (Wood Pigeon on Toast)
Yield: Makes 12 crostini
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 1 garlic clove; 3 anchovy fillets; a few sage leaves; 1 tbsp salted capers, soaked in water for 10 minutes, then drained; 4 tbsp olive oil; 2 glasses of red wine; 12 capers, to decorate; 12 slices of pane di campagna (country-style white bread); 12 slices of pane di campagna (country-style white bread); 3 wood pigeon, ready cleaned, with livers

Wood Pigeon on Toast

Preparation info

Makes
12
crostini

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Now famous throughout the world, crostini are a type of canapé and consist of slices of toasted bread which serve as a base for all sorts of spreads. They are very popular topped with liver, but here is a special Tuscan version made with wood pigeon.

Ingredients

3 wood pigeon, ready cleaned, with livers
12 slices of pane di campagna (country-style white bread)
12

Europe
Italy
Starter
Mediterranean
Tuscany

Method

Blend all the ingredients for the marinade in a liquidizer and pour into a bowl. Add the pigeons and leave to marinate for a few hours. Preheat the oven to 220°C/425°F/gas 7.

Remove the birds from the marinade and