| 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
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