Pigeon with Marsala
Ingredients
6 small pigeons
6 small white onions, peeled
45 ml olive oil
salt and pepper
200 ml Marsala
Method
Cut off the back and the head of the pigeons.
Under running water thoroughly clean inside the cavity of the birds. Keep the livers aside.
Break the bone. Cut off the wing tips (this is cosmetic, if you prefer, leave them on. It is traditional in Italy to discard them)
Boil the neck and head (and wing tips) in very little water to give some stock. (NOTE The quickest and most effective way to get some pigeon fumet is to cook them in a pressure cooker if you have one)
Fry pigeons and livers in a large pan with a little bit of olive oil, the whole peeled white onions, salt and pepper.
Cook very gently for 30 minutes, don't braise and don't seal the pigeons. Rather you should. cover the pan so the juices come out. If you seal and cook too fast, the pigeons will toughen. Cook gently for about an hour, adding some of the pigeon stock as it cooks.
Take out the livers, then add the marsala, just a few minutes before you serve.
Serve on a big plate on its own with the juice around and separately a plate of mashed potato and of vegetables. Steamed broccoli is very good with this
Pollo Pepperoni Poultry;
Main Course - Restaurant quantity chicken with peppers, chilli & tomato
Pollo Alla Romana Con Peperoni Poultry;
Main Course - Chicken sauteed & finished with white wine & tomatoes, served with sauteed green capsicums
Chicken Cacciatora - Hunter Style Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Chicken Cacciatora
Roast Chestnut and Chicken Salad Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Roast Chestnut and Chicken Salad
Florentine Chicken Poultry;
Main Course - Though this method of frying chicken is said to originate in Florence (Tuscany) it is used all over the world
Chicken Fricassee Poultry;
Main Course - The sweetest part of any meat or poultry is the part closest to the bone
Chicken Fricassee Poultry;
Main Course - The sweetest part of any meat or poultry is the part closest to the bone
Lemon chicken Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Lemon chicken
Chicken Breast Livorsese Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Chicken Breast Livorsese
Pigeon with Marsala Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Pigeon with Marsala
Pigeon with Peas Poultry;
Main Course - An ideal dish for a dinner party at home
Roast Stuffed Quail Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Roast Stuffed Quail
Quail wrapped in coppa with ricotta, sage and chard Poultry;
Main Course - A recipe from Great Australian Chefs, This is Phillip Johnson's recipe for Quail wrapped in coppa with ricotta, sage and chard
Roasted stuffed quails Poultry;
Main Course - A recipe from Great Australian Chefs, This is Valerio Nucci's recipe for Roasted stuffed quails
