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Palombaccio (pigeon) alla leccarda

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A recipe, typical of the Amelia area, in which the word leccarda indicates not only the tasty sauce used to flavor wood pigeons, but also the cylinder with feet in which it, together with the juices of the meat cooked on a spit, has been collected for centuries. The aim? To give this traditional Umbrian peasant dish all the flavor of aromatic herbs and extra virgin olive oil.

Ingredients:

  • Gutted wood pigeons but still with the innards
  • 1 sprig of sage
  • 1 sprig of rosemary
  • Clove of garlic
  • Salt and pepper to taste
  • 2 fingers of olive oil
  • Juniper berries to taste
  • 1 glass of white wine
  • 1 glass of red wine
  • 1 glass of vinegar
  • Black olives
  • 2 tablespoons of olive sauce
  • Breadcrumbs

Preparation:

In the dripping pan, for each bird, add 1 glass of red wine, 1 clove of garlic, 1 glass of vinegar, 1 sprig of sage, 1 sprig of rosemary, 2 fingers of oil, a few juniper berries and a few black olives.
Place the container under the wood pigeons that, in the meantime, will have been put to cook on the spit: in this way, the cooking liquids of the wood pigeons will also be added to the aromatic herbs. From time to time, pass the dripping pan over the wood pigeons, to give them flavour.
Once cooked, remove the innards from the birds, crush them finely and add first two tablespoons of olive sauce and then the breadcrumbs soaked in red wine. This mixture can be sprinkled on the wood pigeons cut into pieces or used as a stuffing. In any case, the meat should be served after having been left to flavour for a few minutes in the dripping pan.

Freely reworked by www.turismoamelia.it

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