INGREDIENTS:
 | 2
pigeons |
|
olive oil |
|
garlic |
|
onion |
|
celery |
|
parsley |
|
basil |
|
1 kg (2.2 lbs.) of peeled plum tomatoes |
|
salt and pepper |
|
PREPARATION:
| Feather and
carefully clean the pigeons. Put aside the innards. Cut the pigeons into small
pieces and place them in a pan with a little onion and a glove of garlic. Heat
on low to evaporate the liquid. Make a mixture of the innards and the
vegetables. Add the mixture and a little oil to the pigeons. Let it cook for
about 30 minutes and then add a half cup of white wine. When the wine has
evaporated, add the pureed tomatoes. Let it simmer for at least an hour and
half over low heat. Add salt to taste and a pinch of pepper. This sauce is
especially good with potato gnocchi. You may wish to serve the pigeon as a
main course. I prefer to eat the meat with the gnocchi myself. |
|