Break the pigeon in four parts, keeping the giblets.
finely onion, celery, sage, a leaf of laurel, olive oil, salt and pepper;
then fry lightly the giblets and the pieces of pigeon. Add some dry white
wine and peeled tomatoes. When the stuff is cooking, take away from the
pan the sauce with giblets, sieve it or mince it. Then put it again in
the pan with the pieces of pigeon, add some broth and black olives. Serve
it on roasted canapés.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni