Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 6 pigeons, plucked and cleaned
- Red wine (Chianti will be perfect)
- 5 ounces (125 g) pancetta, diced
- 7 rounds of fresh mild Italian sausage
- 7 slices Tuscan bread
- A little olive oil
- Salt and pepper
- A spit and spit turner
Preparation:
Wash the pigeons in the wine, then salt and pepper them lightly. Spit them (crosswise, inserting the spit just under the wings), separating each pigeon with a slice of sausage and another of bread; continue spitting until all is used up. Grill the pigeons close to but not directly over a bank of coals, and as they slowly turn baste them with the drippings that fall onto the dripping pan. The cooking time will be about a half hour, or when the juices from a skewer pressed home under the wing run clear.Yield: 6 servings spit-roasted pigeon.
