Stuffed wood pigeon

Stuffed wood pigeon

Colombaccio ripieno

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 boned wood pigeon
8 thin slices pancetta
4 tablespoons extra virgin olive oil

Stuffing

Quantity Ingredient
85g fresh white breadcrumbs
2 eggs, beaten
85g mortadella, cut into little cubes
3 tablespoons flat-leaf parsley, coarsely chopped
30g parmesan, freshly ground
salt
pepper

Sauce

Quantity Ingredient
50g butter
4 tablespoons balsamic vinegar
pepper

Method

  1. Preheat the oven to 180°C.
  2. Combine all the stuffing ingredients, mixing well, then season with salt and pepper. Stuff into the cavities of the birds. Cover the breasts with 2 slices of pancetta per bird and secure with wooden cocktail sticks. Brush the birds with the olive oil, and roast, breast down, in the preheated oven for 15 minutes. Turn over, breasts up, and roast for a further 15 minutes. Baste with the cooking juice.
  3. Make the sauce by melting the butter in a pan. When melted and hot, add the balsamic vinegar and some black pepper. Let it evaporate a little.
  4. Serve the pigeon on hot plates with a little of the sauce, and accompanied by baked potatoes or spinach.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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