In the Umbrian tradition, pigeon is one of our highlights, and is usually cooked as follows:
a pigeon (usually for two people)
1 sausage
1 slice of bread
1 potato
capers
sage
rosemary
4-5 black olives
1 lemon
1 clove of garlic
1 small onion
white wine
oil
salt
black pepper
I hope someone gives you a plucked pigeon … ..
Boil the potato and when ready mix it with the bread that you dipped in water and white wine. Take the offals of the pigeon and cook them in a saucepan with oil, onion and garlic finely chopped, capers, sage and rosemary, and a drop of wine. When cooked cut them thin and add to bread and potatoes, stirring well. Add the sausage cut into small pieces and season with salt and pepper and fill the bird with this his mixture. Put the pigeon in a baking dish, sprinkle with lemon juice, black olives, salt and pepper and a little oil on the bottom, and place in oven at 180 degrees for 40 minutes.
Booooono!!! Una sera io e Valerio ce ne siamo mangiati 5, “ripieni davanti e dietro” (come aveva descritto, con grande pragmatismo, la cuoca etrusca)!