in Italy

Spiedini di Piccione

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Ingredients for 4 servings:

  • 4 pigeon(s), ready-to-cook young
  • salt and pepper
  • 1 jar stuffed olives
  • ½ bunch sage
  • ½ bunch tarragon
  • ½ cup olive oil
  • 1 cup white wine
  • 2 lemons, juice

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Pigeon on a spit

Season the pigeons inside and out with salt and pepper. Finely chop the olives. Mix with the chopped herbs, olive oil, white wine, and lemon juice to make a marinade. Place the pigeons in a bowl, pour the marinade over them, and let them marinate at least overnight. Remove from the bowl and place on skewers. Grill or cook in the oven at 120°C for about 30 minutes. Brush with the marinade during cooking. Collect the cooking juices in a roasting pan and pour over the pigeons before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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