SECOND COURSES - MEAT
Pigeons with chestnuts
Ingredients for 4 servings:
2 pigeons (700 gr)
300 gr fresh chestnuts, peeled and skinned
2 yolks
30 gr butter
1 glass of white wine
Half tsp of cinnamon
Salt
Pepper
Pigeons with chestnuts
Preparation:
Boil the chestnuts, drain, keep aside 200 gr and pass through a sieve the remaining.

Put the passed chestnuts into a a bowl, mix the yolks, cinnamon, salt and pepper.

Wash the pigeons, introduce the chestnuts mixture into the abdominal cavity. Place them into an ovenproof dish together with the whole chestnuts, melted butter, salt, pepper and bake at 180 °C for about 1 hour, wetting with the wine every now and then.

Serve into the ovenproof dish or on a serving plate.

Preparation time: 30 minutes
Cooking time: 90 minutes
Calories: 460 calories per person
Difficulty: medium

Chef’s advice
I suggest to match these dish with Rosso Conero, Barbera d’Asti, Chianti dei Colli Aretini.
Pigeons with chestnuts - Ricetta