Piccione Ripieno con Cotechino

Name: Piccione Ripieno con Cotechino (Pan-roasted Pigeon Stuffed with Cotechino)
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 Bresse pigeons, plucked and cleaned; 2 small red onions, peeled and chopped; 25 ml (1 fl oz) olive oil; 250 ml (8 fl oz) red wine and/or Chicken or Veal Stock; 20 sage leaves, shredded; 250 ml (8 fl oz) red wine; 1 cotechino sausage; sea salt and freshly ground black pepper; 2 tablespoons olive oil; 4 celery stalks, chopped

Pan-roasted Pigeon Stuffed with Cotechino

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

6 Bresse pigeons, plucked and cleaned
25 ml (1 fl oz) olive oil

Europe
Italy
Main course
Mediterranean

Method

Preheat the oven to 230°C/450°F/Gas 8.

Make the stuffing. Soften the onion and celery in the oil for 10 minutes over a low heat. Remove the skin of the cotechino and crumble the meat with your hands. Add the cotechino and sage to the onion and celery and fry for 10 minutes. Pou