528. Uccelli Arrosto

Roast Birds

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

Birds must be fresh and fat, but above all fresh. In places where they are sold already plucked, you have to be very careful not to be fooled. If the birds look green, or their bellies are dark, walk away. Nevertheless, if on some occasion you find you have been cheated, you should cook them like the stewed pigeons in recipe