Pigeons Bologna-Style

fx

Fri, 10 Jun 2016 13:21:09 GMT

Keyla

Mon, 30 Nov 2015 00:47:42 GMT

We have a woodpecker linvig in our eaves ..unfortunately he doing more than leave his poop on our deck below he"s pecking at our eaves. Woodpeckers are an endangered species, so we can"t do anything about it!

fx

Mon, 11 Jan 2010 21:24:24 GMT

Glad you liked it, I cooked this one in December after missing a plane, really a nice recipe indeed. I think that it is of French origin that was borrowed by some Bolognese with good tastes. Your next stop has to be the quails in garlic-wine-rosemary sauce. Your kids are bound to like it!

Kevin de Bruxelles

Sun, 10 Jan 2010 21:18:51 GMT

Great recipe. I made it today following it pretty closely and it turned out great. My three children particularly raved about it. This a great website and I am having a wonderful time going through the recipes and trying new things.

fx

Mon, 31 Aug 2009 22:02:05 GMT

Bastard Child, I"d love to catch my own pigeons, and city folks would love me for it! But are city pigeons really edible? As for catching them, you might want to try with a rat trap (cage or pincher type).

JuliasBastardChild

Sat, 29 Aug 2009 18:00:58 GMT

I"ve caught my own pigeons (by hand and isn"t that tough!) and killed and cooked them, too. They were delicious!

I"d very much love to try your recipe. But I"d have to catch more of the little buggers. The ones I"ve nabbed are all city birds and shooting them with a gun is out of the question; the neighbors would panic.

I"ve tried a net, a snare and even spreading stick stuff on the ground (maybe the sticky stuff wasn"t sticky enough). Any suggestions?

fx

Wed, 5 Mar 2008 14:49:15 GMT

Catherine, you are both very observant and well informed! Yes, I forgot to burn the remaining tiny feathers on my stove before preparing the pigeons. We do eat the pigeon skins, and only very little is covered with those minute feathers anyway. Unfortunately in this recipe the pigeon is first covered in prosciutto and then saut�ed, which prevents the skin from browning properly. A chef with a drive for perfection, vast staff and a standing allowing him to take respectful distances from tradition would probably start by saut�eing the pigeons, then wrap them in prosciutto, and finally saut� again before simmering. Then the skin would be nicely browned.

fx

Wed, 5 Mar 2008 14:44:42 GMT

Pomiane, thanks for reminding me of this large book where Mr Molinari compiled most of his recipes. Definitely the first stop when Molinari shopping, but a bit unwieldy. The texts are not exactly the same as in the regional books, but it"s really neat to see recipes for pigeons (for instance) from various parts of Italy all listed one after the other. Thanks to you I just discovered a beautiful simmered pigeon dish with white polenta. Soon on FXcuisine!

Catherine

Wed, 5 Mar 2008 12:41:32 GMT

When I look at the pictures of the pigeons, it seems like there are still small "hairs" on them. Do you eat the skin of the pigeons? I remember when I lived back in the USSR, my mom used to burn those feather remnants off the chickens she bought before cooking them. Would that improve things here, or am I just seeing things?

Pomiane

Wed, 5 Mar 2008 11:49:33 GMT

Did you know you can get all Molinari in a single volume of 5000 recipes called Il Grande Libro della Cucina Italiana for about �40? An even better deal! It is nice to find another fan of Mr M.Salv�

fx

Tue, 4 Mar 2008 16:10:30 GMT

Ah Rachel I think you and I could work out a delicious way of ridding cities of their winged critters by harnessing their inhabitants appetites! Let me know if you try this with one of them city pigeon.

fx

Tue, 4 Mar 2008 16:03:51 GMT

Donald thanks for visiting! Pigeon or squab is quite unique and has a very dark meat, maybe you could substitute it with a baby duck or some other fowl, but I"m not sure hens would be fair game for this dish.

fx

Tue, 4 Mar 2008 16:01:58 GMT

No worry if you don"t drink alcohol as every last bit of it will evaporate. You could also omit the wine altogether and just add a pinch of sugar, the tartness being amply provided by the vinegar.

Rachel

Tue, 4 Mar 2008 14:34:30 GMT

Do you prefer to shoot your own free-range pigeons? I am thinking that I could finally put all of the filthy birds here in Boston to excellent use.

Donald

Tue, 4 Mar 2008 05:59:11 GMT

I also agree with you Francois, give me more recipes; I can make my own pictures. A lot could be said about a garlic or onion smeared camera. As it were, with the invention of the foodie blogisphere, I find I need a laptop in the kitchen now-a-days as well.You know, I don"t believe that I can get pigeon here where I live. Would Cornish hens make a suitable substitute in this dish?

naNasihah

Tue, 4 Mar 2008 03:28:12 GMT

I"m a Muslim, I can"t drink alcohol. What is the substitute? I really like your site-such details, great for new cook like me. Thank u.

fx

Tue, 4 Mar 2008 00:49:45 GMT

Louise, thanks for visiting! I have indeed some second-hand cookbooks with grease and fingerprints from former users - hallmarks of a good book!

louise

Mon, 3 Mar 2008 15:22:08 GMT

In my experience the best cook books are the ones which are covered in crumbs and sticky fingermarks... the pristine ones have obviously never been used! ;)Great site, the pictures are beautiful and extremely instructive.

fx

Mon, 3 Mar 2008 15:14:17 GMT

Cheese Puff, I hope your kids will be foodies like us! I have loads of illustrated books but making good pictures to publish in a book has a direct result of decreasing the number of recipes you can include in the book. Pictures take space and money to shoot, so unillustrated cookbooks, on average, contain much more material and often more original recipes. But you can have both!

cheese_puff

Mon, 3 Mar 2008 09:04:56 GMT

I love your food philosophy, Francois! I agree, well written words from a passionate and knowledgeable foodie can be very powerful, and reading them can be quite addictive! But I still think a book (blog) with clear illustrations can be timeless too. For example, I"d like to pass on my books like "Cooking" with loads of pictures to my son/daughter when he/she starts college, and tell them to visit Fxcuisine.com. Only if they turn out to be foodies(they better be!), would I seriously consider giving them my jeweled text-only books. Because then, I would know my books are in good hands, and won"t just sit there and collect dust.