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Stuffed Roasted Pigeon

Piccioni Ripieni - Stuffed Roasted Pigeon


Serves: 6 adults
  • 6 plucked and cleaned pigeons.
  • 18 strips of pancetta (bacon) 3 per pigeon

For the filling:

  • 3 pork sausages.
  • A strip of pancetta (bacon)
  • 3 cloves of garlic
  • Handful of sage leaves
  • Salt and pepper to season


1. Finely chop the sage and garlic together.
2. Roughly chop a strip of pancetta.
3. Remove the sausage skin and add to the sausage meat, garlic, sage and chopped pancetta, season with salt and pepper and mix in a bowl.
4. Take the mixture and stuff the pigeons, being careful not to overstuff.
5. Wrap each pigeon with 3 strips of pancetta.
6. Enclose the stuffing in the pigeon with a cocktail stick.
7. Place the stuffed pigeons on a roasting stick (spit).
8. Slowly cook the pigeons for approximately 1 hour to one side of a barbeque so that the juices don’t fall directly on the hot charcoal.
9. If you don’t have a rotisserie turn the pigeons regularly as not to burn them.

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