Stuffed pigeon and small flan of spinach
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
- 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.