Wood pigeon on toast

Wood pigeon on toast

Palombacci sui crostini

By
From
The Collection
Makes
12 crostini
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
3 wood pigeon, ready cleaned, with livers
12 slices good country white bread
12 salted capers, soaked and drained

Marinade

Quantity Ingredient
2 glasses red wine
4 tablespoons olive oil
a few sage leaves
1 tablespoons salted capers, soaked and drained
1 garlic clove
3 anchovy fillets in oil, drained
salt
pepper

Method

  1. Blend all the ingredients for the marinade in a liquidiser and pour into a bowl. Add the pigeons and leave to marinate for a few hours.
  2. Preheat the oven to 220°C.
  3. Remove the birds from the marinade and roast for 30 minutes. Leave to cool and then remove all the flesh and the livers from the birds and discard the bones. Put the marinade in a saucepan, add the meat and livers and cook for 10 minutes, stirring from time to time. Transfer to a liquidiser and blend to a paste, then leave to cool.
  4. Toast the bread, spread with the paste and decorate each piece with a caper.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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