Piccione Farcito

Name: Piccione Farcito (Stuffed Pigeon Cooked on a Spit)
Yield: Serves 4
Cuisine: Italian
Ingredients: 200 ml red wine; 100 g unsalted butter; 6 sage leaves, finely chopped; 100 g pitted Ligurian olives, chopped; salt flakes; 250 g sourdough bread, crusts removed, cut into 2 cm dice; 4 x 500 g squabs, cleaned, brought to room temperature; fine salt; 150 g unsalted butter, melted; 28 slices lardo; 1 potato, scrubbed and cut in half (optional); Roasted Baby Potatoes, to serve

Stuffed Pigeon Cooked on a Spit

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

When I was small, I didn’t like the pigeons that flock around every piazza in Italy looking for something to eat – they were aggressive enough to scare a little boy. It was a long time before I understood that they were the same creatures that my mother cooked, and that are popular all over Italy – in fact, just about all over the world.

Ingredients

Method

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Part of

From the Spit

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