Pigeon Braised with Tomatoes and Mushrooms

Name: Pigeon Braised with Tomatoes and Mushrooms (Piccioni al Sugo Con Funghi)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons finely chopped fresh parsley; 2 eggs, beaten; 6 tablespoons fresh breadcrumbs; 4 pigeons, cleaned but with giblets; 20 g (¾ oz) dried porcini mushrooms, soaked in warm water for 30 minutes, then drained and chopped; 50 g (2 oz) tomato paste; 500 g (1 lb 2 oz) polpa di pomodoro; 6 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 20 g (¾ oz) dried porcini mushrooms, soaked in warm water for 30 minutes, then drained and chopped

Piccioni al Sugo Con Funghi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

This popular recipe comes from Basilicata, where pigeon is sometimes replaced by pheasant or other wild birds during the hunting season. It is extremely good, especially when made with woodpigeon.

Ingredients

4 pigeons, cleaned but with giblets
6 tablespoons fresh breadcrumbs
2 eggs, beaten

Europe
Italy
Main course
Mediterranean

Method

Finely chop the giblets and then mix them with the breadcrumbs, beaten eggs, parsley and some salt and pepper. Stuff the pigeons with this mixture.

Heat the oil in a large, deep pan, add the pigeons and brown on all sides. Add the tomato pulp, tomato paste and porcini. Season with salt, then cover and cook gently for about 1¼ hours or until the pigeons are tender, uncovering the pan tow