283. Uccelli in Salmì

Birds in Wine Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

Cook the birds, but not completely, by roasting them on a spit, seasoning them with salt and olive oil. Remove them from the spit and leave them whole, if they are small birds or thrushes; if they are large, cut