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Risotto sui colombacci

(Risotto with pigeons)

A pigeon is sufficient for 4 people.
Brown in a pan the finely chopped onion, celery, carrot, rosemary, sage, olive oil, salt and pepper. Then fry lightly the pigeon until it gets a fine brown colour, take it away from the pan and bone it on a dish, trying to clean it as good as possible and avoiding to lose its sauce. Then chop the pigeon meat, the chicken livers and an onion and put this stuff in a pan with the others fried ingredients; add a glass of white wine and let it dry. At this point add the rice and some broth and cook everything adding more broth if needed.

This course is normally served with Parmesan cheese. People who prefer a much more coloured course have to add to the fried ingredients some tomato purée.

Text Tebaldo Lorini
Translated by Gianna Toni
Picture by Kee-Ho Casati


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