Braden Family Cookbook
PICCIONI IN TEGAME Tuscany basic
This is one of Chuck's signature recipes. If you love pigeon, you'll love this. If you don't like pigeon, this still should be tried.
Chuck got an honorable mention when he cooked this recipe at the 1997 "Taste of Tuscany" festival in Portland!
Combine pancetta, garlic, onion, carrot, parsley, celery in a cold shallow pan big enough to hold all of the ingredients. Drizzle olive oil on top, place pigeons on top. Add a little salt and pepper.
Cook over medium heat for about 10 minutes, stirring veggies often and turning pigeons at least once. After about 10 minute of this the pigeons should start turning golden brown.
Lower the heat, add half the wine and cover. Cook for about 1 ½ hours adding the additional wine as the mixture gets dry.
Remove pigeons, cut in half, spoon pan juice on top.