In Tuscany, the pigeon was appreciated already in the Middle Ages when, in each castle, the 'dovecotes' were located, placed in the rooms near the tower to provide a pleasant supply of fresh meat, especially in the spring. 

Pigeon meats were considered so delicious that these animals were used as a means of payment. Also in this period the legend of the aphrodisiac power of pigeon meat was born. According to some texts, active lovers must consume at least one each, after each love encounter!

Authoradmin4801CategoryDifficultyAdvanced

Prep Time10 minsCook Time2 minsTotal Time12 mins

 pigeonjs in pieces
 1 little onion
 5 g capers
  glass of red wine vinegar
  glass of oil
 sage
 anchovy paste
 salt
 black pepper

1

The recipe is easy to prepare because all the ingredients are put together in the pan. The wise cook must know how to dose the flavors well, without overdoing the salt but making the dish tasty with all the smells.
The meat cooks slowly for a long time, turning from time to time.

2

Start chopping onion, capers and anchovy paste together.
Put the pigeons carefully in a low pan and cover the meat with all the ingredients.
Cook slowly over low heat for about two hours.

Ingredients

 pigeonjs in pieces
 1 little onion
 5 g capers
  glass of red wine vinegar
  glass of oil
 sage
 anchovy paste
 salt
 black pepper

Directions

1

The recipe is easy to prepare because all the ingredients are put together in the pan. The wise cook must know how to dose the flavors well, without overdoing the salt but making the dish tasty with all the smells.
The meat cooks slowly for a long time, turning from time to time.

2

Start chopping onion, capers and anchovy paste together.
Put the pigeons carefully in a low pan and cover the meat with all the ingredients.
Cook slowly over low heat for about two hours.

Armando’s pigeons
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