Take the pigeons (keep their livers to use later), salt and pepper
them, uniformly, inside and outside. Spread them uniformly with the above
beaten mixture by massaging, in order to incorporate, as good as possible,
the flavours and tastes of the mixture; let the pigeons flavour for few
hours. In the meanwhile take the livers, beat them with a knife together
with the parsley leaves and when they have become like a mush, knead them
with the crumb, well wringed out of the milk. Salt, pepper and add spices
accordingly, by mixing all the ingredients in a small bowl with a fork
, then, after having divided this mixture in two parts, take the pigeons
once again and put in each pigeon half of the mixture, in order to fill
Lay a lock of sage over the breast of each pigeon, then wrapp them tightly
in a tinfoil and put them in a baked pan, bathe them with some oil, put
them in oven and cook them for about 40 minutes at 160°.
After this time remove the tinfoil, bathe with some wine and let them
cook 10 minutes more at 180°, until the pigeons will get coloured
and the wine will evaporate. At the right time drain the pigeons from
the cooking oil and, without taking out the pan from the heat, add 500
grs of pieces of potato and let them cook, over a brisky heat, for 30
minutes or until they will get coloured, turning them sometimes.
When the potatoes are ready, cut the pigeons in two parts along their
length and put them for a while over the potatoes. Then put in a tray,
the pigeons over the potatoes and serve.