Pigeon with Peas
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pigeons
- onion
- prosciutto
- olive oil
- butter
- water or broth
- peas
Instructions
- Stew the pigeons on a light battuto of onion, prosciutto, oil and butter.
- When coloured all over, moisten with water or broth and finish cooking.
- Strain and degrease the gravy, cook the peas in it, and surround the pigeons with the peas to serve.