Wild Pigeon with Braised Lentils

Palombacce con Lenticche Stufate

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 wild pigeons
  • 100 g/ oz bacon
  • 1 onion
  • 1 carrot
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 1 sprig thyme
  • 1 glass dry white wine
  • 100 g/ oz tomato purée
  • 1 litre/ pt water
  • 6 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • braised lentils


    Finely chop the bacon, onion and carrot and fry in 3 tablespoons of the olive oil. Add the garlic, bay leaf, thyme and white wine, and transfer the vegetables to a heavy casserole.

    Fry the pigeons in the rest of the olive oil and add them to the vegetables. Reduce the wine by four-fifths and add the tomato purée, diluted with 1 litre/ pt of water. Season with salt and freshly ground black pepper. Bring the sauce to the boil, cover the casserole and reduce the flame. Cook gently for 1–1½ hours. If the sauce reduces too much, add a little water.

    Serve the pigeons with the sauce strained over them and the braised lentils.