Stuffed pigeon and small flan of spinach

Stuffed pigeon
Ingredients (for 4 people)

  • 4 small pigeons
  • 4 fresh sausages
  • sage, rosemary, garlic, thyme
  • salt and pepper
  • white wine
  • 1 glass of cooking oil
  • 500g spinach
  • 1 egg
  • nutmeg
  • milk
  • flour
  • butter
  • parmesan cheese
  • extra virgin olive oil
  • 200g olives


1  Clean the pigeons, singeing them, and empty them out. Prepare a mixture of chopped sage, rosemary, garlic and thyme. Lightly salt the pigeons’ insides, and sprinkle the insides with the mixture of herbs that was just prepared.

2 Remove the skin from the sausages and insert a whole sausage inside each pigeon. Salt it and lay it on a pan greased with cooking oil, with the breast facing up. Bake it in the oven at 180 degrees for around 40 minutes, and during the last 5 minutes pour white wine over it.

3 In the meantime, prepare the sformatini (flans) by boiling the spinach in very little water. Chop it finely with a knife. Add the egg, the parmesan cheese, salt and the béchamel prepared separately, adding nutmeg.

4 Finally, prepare the sauce by blending the olives (200g) with extra virgin olive oil.

I Comuni di Terre di Siena