INGREDIENTS PER 4 PEOPLE
Cloves of garlic, 2
dry bay leaves, 2
1 large onion , 2
half glass of dry white wine
1 small stalk of celery, 2
Tomatoes sauce, 4 Oz
Extra Virgin Olive Oil oil
Heat the oil in a pot ,and roast the pigeons cut in half, add salt and pepper with the garlic and the bay leaves.
When the pigeons will have a golden colour, turn up the heat, pour the wine, and let the alcohol evaporate.
Low the flame and add the onion and celery in pieces, after 5 minutes add also the tomatoes sauce.
Cover with lid and stir occasionally.
Cook for 30 minutes.
Serve it with its cooking sauce ,and cut each piece in half.
Thanks to: Cooking in Florence