Piccioni alla Perugina

Piccioni alla Perugina Recipe - Red Wine, Vinegar, Olive Oil and More

Region / culture: Slovenia | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Piccioni alla Perugina is a traditional Italian dish featuring roasted baby pigeons marinated in red wine and vinegar. This flavorful and unique recipe is sure to impress your dinner guests.

History

This recipe has its origins in the region of Perugia, Italy, where pigeons have long been a popular ingredient in traditional cuisine. The combination of red wine, vinegar, and olive oil creates a rich and savory marinade that infuses the meat with delicious flavors.

Ingredients

2 large pigeons, plucked and cleaned, with their giblets
2 cups red wine
1 tbsp herb vinegar
5 tbsp olive oil
5 black olives
1 lemon
2-3 sage leaves
salt

How to prepare

Thread the pigeons onto skewers, brush them with olive oil, and sprinkle with salt.
Arrange the skewers in the oven and pour the remaining wine and vinegar into the basting tray underneath. Add the sliced lemon and coarsely chopped sage leaves.
Roast for about 40 minutes.
Once the pigeons are cooked, remove them from the skewers and mince the giblets. Add the minced giblets to the basting tray.
Cut the pigeons in half and arrange them on a large serving platter. Drizzle with the roasting juices and serve with toasted slices of crusty white bread.
For this recipe, it is recommended to use baby pigeons. In adult birds, the meat is usually less tender and needs to be parboiled before roasting.

Variations

Substitute chicken or Cornish hens for the pigeons.
Add additional herbs and spices to the marinade for extra flavor.

Cooking Tips & Tricks

Be sure to use baby pigeons for this recipe, as they are more tender and flavorful than adult birds.

- Marinating the pigeons in red wine and vinegar helps to tenderize the meat and infuse it with flavor.

- Roasting the pigeons on skewers helps to ensure even cooking and a beautiful presentation.

Serving Suggestions

Serve Piccioni alla Perugina with toasted slices of crusty white bread and a side salad for a complete meal.

Cooking Techniques

Roasting the pigeons on skewers in the oven helps to ensure even cooking and a beautiful presentation.

Ingredient Substitutions

If you cannot find baby pigeons, you can substitute Cornish hens or small chickens for this recipe.

Make Ahead Tips

You can marinate the pigeons in the red wine and vinegar mixture overnight for even more flavor.

Presentation Ideas

Arrange the roasted pigeons on a large serving platter and drizzle with the roasting juices for an elegant presentation.

Pairing Recommendations

Serve Piccioni alla Perugina with a bold red wine, such as Chianti or Sangiovese, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Piccioni alla Perugina contains approximately 250 calories.

Carbohydrates

Each serving of Piccioni alla Perugina contains approximately 2 grams of carbohydrates.

Fats

Each serving of Piccioni alla Perugina contains approximately 15 grams of fats.

Proteins

Each serving of Piccioni alla Perugina contains approximately 20 grams of proteins.

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains olives and olive oil, which may be allergens for some individuals.

Summary

Piccioni alla Perugina is a protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of essential vitamins and minerals.

Summary

Piccioni alla Perugina is a delicious and unique Italian dish that is sure to impress your dinner guests. With its rich flavors and tender meat, this recipe is perfect for a special occasion or a cozy night in. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was many years ago when I was visiting a small village in Italy called Perugia. I had always been intrigued by Italian cuisine and wanted to learn as much as I could about the traditional dishes of the region. As I wandered through the narrow cobblestone streets, I stumbled upon a quaint little trattoria where the aroma of garlic and herbs wafted through the air.

I decided to stop in and have a meal, hoping to experience the authentic flavors of Italy. As I sat down at a table near the window, I noticed a group of elderly women chatting and laughing in the corner. They seemed to be regulars at the trattoria, and I couldn't help but be drawn to their lively conversation.

I struck up a conversation with one of the women, a sweet lady named Nonna Maria. She had a twinkle in her eye and a warm smile that immediately put me at ease. We talked about cooking and recipes, and she shared with me her secret to making the best Piccioni alla Perugina. I was fascinated by her enthusiasm and passion for food, and I knew I had to learn more.

Nonna Maria invited me to her home the following day to watch her prepare the dish. I eagerly accepted, feeling like I had stumbled upon a hidden treasure. As I entered her cozy kitchen, the scent of simmering tomatoes and herbs filled the air. Nonna Maria welcomed me with open arms and began to show me the steps to making the perfect Piccioni alla Perugina.

She started by sautéing onions and garlic in olive oil until they were golden brown and fragrant. Then she added fresh tomatoes, basil, and a pinch of salt, letting the ingredients simmer and meld together. As the sauce bubbled away on the stove, Nonna Maria shared stories of her childhood in Perugia and the dishes her own grandmother used to make.

I watched in awe as she expertly stuffed the Piccioni, or squab, with a mixture of breadcrumbs, herbs, and Parmesan cheese. She carefully wrapped each bird in pancetta and placed them in a roasting pan, pouring the rich tomato sauce over the top. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

After a few hours in the oven, the Piccioni alla Perugina were ready. Nonna Maria served them with a side of creamy polenta and a glass of robust red wine. As I took my first bite, I was transported to the rolling hills of Umbria, where the flavors of the countryside mingled on my taste buds.

I thanked Nonna Maria profusely for sharing her recipe with me, and she smiled warmly, insisting that it was a pleasure to pass on her culinary knowledge to a fellow food lover. I left her home that day with a full belly and a heart overflowing with gratitude. I knew that I had discovered a treasure in that tiny village, and I couldn't wait to recreate the dish for my own family and friends.

Over the years, I have made Piccioni alla Perugina countless times, each batch better than the last. I have added my own twists and variations to the recipe, making it my own while still honoring the tradition and flavors of Nonna Maria's original dish. Every time I cook this meal, I am transported back to that sunny afternoon in Perugia, where the magic of Italian cuisine captured my heart and soul.

As I sit in my kitchen now, surrounded by the aromas of garlic, tomatoes, and herbs, I can't help but smile as I remember the journey that led me to this recipe. It is a reminder of the power of food to connect us to our past and to those we love. And for that, I am eternally grateful. Grazie, Nonna Maria, for opening my eyes to the wonders of Italian cooking and for sharing your Piccioni alla Perugina with me. It is a gift that I will cherish forever. Buon appetito!