Piccione Ripieno di Castagne

Pan-roasted Bresse Pigeon with Chestnuts

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 6 Bresse pigeons (not wild pigeons)
  • 6 slices prosciutto
  • 1 tablespoon<


Make the stuffing. To prepare the fresh chestnuts, make a cut in the skin on the flat side. Grill on both sides, then place immediately into a bowl lined with a dampened hot cloth. Cover with the cloth and leave until cool enough to handle. The skins should come off very easily. Break the chestnuts into small pieces.

Heat the oil in a pan and fry the onion until soft, about 10 minutes.