Pigeons with olives
Instructions
Clean the pigeons, wash them and dry them.
Place within each a pinch of salt and a slice of bacon.
The other place slices on the birds chest fasten them with a few rounds of white kitchen Twine.
Add salt and pepper.
Place the birds in a casserole with 30 g of butter and cook in the oven at 180 degrees until they're well browned.
In a pan add remaining onion in butter into thin slices.
Sprinkle with a little cornstarch.
Gradually add the wine, stirring, let it evaporate.
Pour the warm broth, pitted olives.
Keep on the heat until the sauce will not be restricted.
Untie the pigeons, cut them in half, place on serving dish, cover with the sauce.
Accompanying wines: Terre Di Franciacorta Rosso DOC, Sangiovese, Colli Martani "reserve" DOC, Ischia For ' e Palummo DOC.
Ingredients and dosing for 4 persons
- 2 pigeons
- 100 g of black olives
- 50 g of sliced bacon
- 50 g of butter
- 1 fresh onion
- 1 teaspoon of maizena
- 1 glass white wine
- 1 cup of broth
- Salt
- Pepper