Stuffed Pigeons Recipe (Piccioni ripieni)
Italian Stuffed Pigeons is a dish that resonates with the culinary traditions of Italy, particularly in regions like Marche. This dish, which involves pigeons filled with a savory mixture, has been a part of Italian gastronomy for centuries. Over time, various regions have introduced their own variations, adding unique ingredients or techniques. However, the core of the dish remains a celebration of the delicate pigeon meat, enhanced with a flavorful stuffing. It’s a testament to Italy’s ability to transform simple ingredients into gourmet delights.
- Preparation Time: 30 minutes
- Cooking Time: 1 hour and 20 minutes
- Total Time: 1 hour and 50 minutes
- Servings: 4
- Calories: 667 per serving
Ingredients:
- 2 medium-sized pigeons
- 50 g of lard
- 1 small glass of dry white wine
- 1 small glass of broth
- 2 carrots
- 1 celery stalk
- 1 small onion
- Salt
For the stuffing:
- 100 g of lean minced meat
- Pigeon livers
- 1 egg
- 50 g of Grana Padano cheese, grated
- 1 garlic clove
- Parsley
- Breadcrumbs
- Salt
- Pepper
Suggested Replacements:
- If pigeon is hard to find, you can use quail or Cornish hen as a substitute.
- Grana Padano can be replaced with Parmesan cheese.
Preparation Instructions:
- Prepare the Stuffing: In a bowl, mix the minced meat with the finely chopped pigeon livers, egg, Grana Padano, minced garlic, and parsley. If needed, add a tablespoon of breadcrumbs to achieve the right consistency. Season with salt and pepper.
- Stuff the Pigeons: Fill the pigeons with the prepared stuffing. Sew the opening shut and set aside.
- Cooking: In a casserole, melt the finely chopped lard. Add finely chopped carrots, celery, and a whole onion. Season with a pinch of salt. Once lightly golden, place the pigeons in the casserole and brown them. Deglaze with wine and let it evaporate. Add the broth, cover, and simmer on low heat for 1 hour. If needed, occasionally sprinkle with a bit of hot water.
- Serving: Once cooked, place the pigeons on a serving dish and pour over the strained sauce.