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Andalucian Doves
- Serve
1
per head - Difficulty
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
The Spanish eat a lot of pigeon, and I think this is a very good way of doing doves. I have cut the amount of oil in half, toasted the bread, and added capers which I always think add color and a bit of bite.
Ingredients
4 8 ¾ cup
Method
Rub the doves with salt and stuff them each with 2 anchovies. Heat half the oil in a large pan. Add the birds and cook over a low heat for 15 minutes, turning them until they are lightly browned all over. Fry the onions separately in the rest of the oil for about 5 minutes until golden all over. Then add them to the birds together with the wine, garlic, and parsley. Simmer for 45 minutes until
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