Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

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.


  • 4 young doves
  • 8 anchovy fillets
  • ¾ cup olive oil


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