Piccione al crostone

Pigeon on grilled bread

Preparation info
  • Serves


    • Difficulty


Appears in

By Tessa Kiros

Published 2003

  • About

Pigeon is considered a rare and precious treat for its flavourful dark meat. Pigeon is also often made with risotto, or roasted together with a variety of other meats. Here, the pigeons are stuffed with a simple mix of sausage and sage, and simmered on the stovetop. You may use any stuffing you like.


  • 3 medium-sized pigeons, about 400 g (14 oz) each, cleaned and insides removed
  • about 10 sage leaves
  • 2 sprig


Clean the pigeons well. Rinse, drain away the water and pat dry with paper towel. Lightly season the insides of the pigeon with salt and pepper, then the outsides. Finely chop up six of the sage leaves. Remove the rosemary from its stem and chop up finely. Mix the sausage meat together with the chopped sage and rosemary, and divide this between the pigeons, stuffing it into their cavity.