Piccione Farcito from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
When I was small, I didn’t like the pigeons that flock around every piazza in Italy looking for something to eat – they were aggressive enough to scare a little boy. It was a long time before I...
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Ingredients
- 4 x 500 g squabs, cleaned, brought to room temperature
- 250 g sourdough bread, crusts removed, cut into 2 cm dice
- 100 g pitted Ligurian olives, chopped
- 200 ml red wine
- Roasted Baby Potatoes, to serve
- fine salt
- 150 g unsalted butter, melted
- 28 slices lardo
- 1 potato, scrubbed and cut in half (optional)
- 6 sage leaves, finely chopped
- salt flakes
- 100 g unsalted butter
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