Name: Pot-Roasted Pigeons, Chianti-Style
Yield: Serves 4
Cuisine: Italy
Ingredients: 50 g (2 oz) butter; 600 ml (1 pint) pigeon, chicken or game stock; 1 stick of celery, finely chopped; Salt and Freshly ground black pepper; 50 g (2 oz) hard sheep’s cheese, such as Pecorino Romano or Sardo; A handful of fresh sage; 4 pigeons; 2 tablespoons tomato purée; 100 g (4 oz) pigeon or chicken livers, finely chopped; 4 tablespoons olive oil; 2 wineglasses of Chianti Classico; 225 g (8 oz) Arborio (short-grain) rice; 1 onion, finely chopped; 2 cloves of garlic, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Italy

By Keith Floyd

Published 1994

About

Wearing a pair of yellow gloves, a natty English suit, a silk scarf and a straw hat (with Lonnie Donegan on my mind), I sped through the vine-clad slopes of the Chianti in a convertible Aston Martin – except James Bond would have had a metallic brown one – to a sleepy town called Castellina in Chianti. Through narrow streets of closed shops I arrived in the church square to find a stunning silence; just a huge blue sky with a few big blackbirds swooping through the illumina