Wood pigeons with gluttony

Name: Palombacci alla ghiotta
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 2 palombacci (colombacci) puliti, con le interiora; 100 g di prosciutto crudo a fette; 250 ml di vino rosso secco; 2 cucchiai di aceto di vino; 60 g di olive nere; 4 foglie di salvia; 2 bacche di ginepro; 1 spicchio d'aglio; 1 scorza di limone non trattato; 6 cucchiai di olio extravergine d'oliva; Sale e pepe q.b.

Palombacci alla ghiotta

Umbrian wood pigeons wrapped in prosciutto and cooked in a sauce of red wine, olives, vinegar, and herbs.

31 min

4 servings

Medium

Umbria

AverageUmbria

The wood pigeons alla ghiotta are a main course structured, suitable for a lunch or dinner where the game brings intense flavours and a rich sauce to the table. The preparation enhances the taste of the meat with the prosciutto, which contributes to the browning and softness, while red wine, vinegar and black olives create a strong balance between fruity notes, acidity and flavour. Sage, juniper berries, garlic, and lemon zest complete the aromatic profile without overpowering it. The ghiotta, enriched with liver and heart, becomes the defining feature of the dish: during cooking, it absorbs the meat's juices and concentrates them until it reaches a dense, enveloping consistency. This recipe is part of the Umbrian gastronomic tradition. The half-portion presentation highlights the cooking process and allows the concentrated sauce to be precisely distributed over each portion.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the wood pigeons

Singe the wood pigeons to remove any feathers, wash them, and dry them thoroughly. Separate the liver and heart and set them aside: they'll add intensity to the dish.

Stuff and wrap

Season the inside of the wood pigeons with salt and pepper, insert a sage leaf into each one and wrap them with the slices of prosciutto. Fix the covering with kitchen twine.

Brown the meat

Heat the extra virgin olive oil in a saucepan Brown the wood pigeons on all sides for about 10 minutes. Turn them carefully: the surface should be evenly browned, without burning the ham.

Prepare the delicious one

Finely chop the liver and heart with the sage, garlic, juniper berries and the lemon zest. Mix the chopped ingredients with the red wine, wine vinegar, and black olives until smooth.

Cook in the sauce

Pour the gluttony over the wood pigeons, cover the saucepan and cook over low heat for about 1 hour. Turn the birds and baste them frequently with the stock: the liquid should simmer gently and gradually reduce.

Check the cooking

Check that the meat is well cooked and that the sauce has reached a thicker, more enveloping consistency. If necessary, continue cooking briefly. over low heat, keeping the bottom moist.

Cut and serve

Remove it kitchen twine Cut the wood pigeons in half. Arrange them on a serving platter, sprinkle with olives, and drizzle with the ghiotta reduction, so each portion gets both meat and sauce.

Alternative to wood pigeons

If wood pigeons are not available, replace them with farmed pigeons or guinea henReduce cooking times slightly and monitor the consistency of the meat as you cook it.

Chef's Tips

The editorial staff recommends basting the wood pigeons frequently with the stock during cooking, so that the meat remains tender and the flavor is concentrated without drying out excessively.