Toresani is the Venetian word used to describe a particular variety of pigeon, also called Torraioli. I have found this dish works with any type of pigeon and that the essential part of the dish is that you must cook on a spit, either in the oven or outside over an open fire or barbecue.
Crush the juniper berries in a mortar along with the bay leaves and some salt and pepper. Add the olive oil and mix together.
Dip the rosemary branch in the flavoured oil and paint the inside of each bird with the oil. Cut the fat into
Just before serving remove the string around the fat. Traditionally, this is a dish served with polenta that has been sliced and fried quickly in a pan with a little oil until brown on both sides.
© 1995 Valentina Harris. All rights reserved.