Name: Piccione Ripieno di Castagne (Pan-roasted Bresse Pigeon with Chestnuts)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 tablespoons fresh thyme leaves; 1 tablespoon olive oil; 150 ml (5 fl oz) Dolcetta wine; 100 g (4 oz) pancetta affumicata, chopped; 1 teaspoon crushed juniper berries; sea salt and freshly ground black pepper; 150 ml (5 fl oz) Dolcetta wine from Piedmont; ¼ nutmeg, grated; 450 g (1 lb) fresh chestnuts or 250 g (9 oz) vacuum-packed peeled chestnuts; 6 Bresse pigeons (not wild pigeons); 6 slices prosciutto; 175 g (6 oz) fresh belly of pork, minced; 2 garlic cloves, peeled and chopped; 1 red onion, peeled and finely chopped

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 (not wild pigeons)
6 slices prosciutto
1 tablespoon<

Method

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.

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Ingredients

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