Stuffed pigeons
Instructions
Clean the pigeons and put aside the livers.
Chop the raw and cooked ham, parsley and chicken livers, add the bread crumbs soaked and squeezed.
Stir, add salt, pepper and stuffed pigeons.
In a saucepan heat the butter, insaporitevi a stick of celery and a Sage leaf saucepan then pigeons.
Wet your hair with a cup of soup and a glass of white wine.
Cook covered, over low heat, 1 hour.
Accompanying wines: Pinot Noir Querciolo Oltrepò Pavese DOC, Cabernet DOC Breganze, Torgiano Pinot Noir DOC.
