Baccalà roasted
Salt Cod with Vegetables
Bruschetta with Cavolo Nero
(Black-Leaf Kale)
Cream of Leeks
Tuscan Crostini
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Corn Meal and Kale Farinata
Florentine Liver
Pork Blood
Lentil Stew
Bread and Bean Soui
Thick Tomato Soup
Pasta and Beans
Country Potatoes
Stuffed tomatoes
Pork Meat Sauce
Artichoke Risotto
Braised Beef with Spinach
Pork Ribs
Meat and Potato Stew
Grandma Ada's Rabbit Sauce
Pigeon Sauce
Goose Sauce
Grandma Eugenia's Sauce
Ricotta and Macaroon Cake
Florentine Tripe



Pigeon Sauce


2 pigeons
olive oil
1 kg (2.2 lbs.) of peeled plum tomatoes
salt and pepper


Feather and carefully clean the pigeons. Put aside the innards. Cut the pigeons into small pieces and place them in a pan with a little onion and a glove of garlic. Heat on low to evaporate the liquid. Make a mixture of the innards and the vegetables. Add the mixture and a little oil to the pigeons. Let it cook for about 30 minutes and then add a half cup of white wine. When the wine has evaporated, add the pureed tomatoes. Let it simmer for at least an hour and half over low heat. Add salt to taste and a pinch of pepper. This sauce is especially good with potato gnocchi. You may wish to serve the pigeon as a main course. I prefer to eat the meat with the gnocchi myself.

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