0
(0)
CATEGORY CUISINE TAG YIELD
Meats Italian Italian5 4 servings

INGREDIENTS

4 Whole pigeons -; (abt 4 lbs),
; cleaned, gutted,
; and
; livers set aside
12 Sage leaves
1 c Pitted prunes
1 c Chicken stock
1/2 c Vin santo
1 tb Tomato paste or conserve

INSTRUCTIONS

Season the birds with salt and pepper. Stuff each one with sage leaves and
a prune. Skewer on the spit and place in front of hot part of coals with a
drip pan. Cook until just cooked through (depending on your fire, about 45
minutes to 1 1/2 hours).
Meanwhile, place remaining sage and prunes into a 1-quart sauce pan with
stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from
spit, cut in half and serve with prunes and roasted potatoes (see the
"Roasted Potatoes With Whole Garlic And Rosemary" recipe which is included
in this collection).
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5724)
Per serving: 5 Calories (kcal); trace Total Fat; (19% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 537mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?