Grilled Pigeon
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pigeon
- olive oil
- salt and pepper
- g butter
- egg
- breadcrumbs
- sauce or garnish
Instructions
- Split a large young pigeon lengthwise and flatten the halves by hand.
- Sauté in oil 4-5 minutes to firm the flesh, then season hot with salt and pepper.
- Melt 40 g butter without boiling and mix with a beaten egg; dip the pigeon in it, then coat in breadcrumbs.
- Grill over a slow fire and serve with a sauce or garnish.