Italiano
Stuffed Pigeons
- 16 May, 2023
- Home , Ancient recipes
History of the recipe
Throughout the year, when the couple of pigeons would become "mature", Agape and Betta used to prepare this recipe. The filling was made to have a richer meal, since the pigeon itself was very tasty, but the portions were not very generous. Stuffing is usually placed inside the pigeon; my grandmother, on the other hand, would cook pigeons and stuffing next to each other.
Ingredients
- 2 pigeons
- 100 gr of Agape extra virgin olive oil
- Sage leaves
- 2 cloves of garlic
- Salt and pepper
For the stuffing
- Pigeon offal
- 50 gr breadcrumbs
- 50 gr Parmesan cheese
- 1 egg
- Marjoram leaves
- 1 pinch of baking soda
- Nutmeg powder
Instructions: For the Pigeons
Add salt and pepper all over and inside the pigeons. Fill them with some sage and a clove of garlic. Brunoise them both sides in a pan with frying oil, then low down the heat and let them cook slowly in the liquid they produce while turning them every once in a while.
Instructions: For the stuffing
Mix breadcrumbs, cheese, baking soda, the marjoram leaves, the nutmeg and the offal tiny chopped with the egg.
Gently mold the mixture into a ball and fry it in the same pan of the pigeons, while turning it several times until it has formed a thin, golden crust over the entire surface.
