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.
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.
0 servings