Gnocchetti di zita with pigeon and radicchio ragù

  • Difficulté


  • 350 g0SX0037
  • 2 pigeons
  • 200 g Radicchio
  • 1 onion
  • 1 carrot
  • 1 stick celery
  • 1 dl red wine
  • 1 dl broth, made earlier
  • 1 small bunch Italian parsley
  • 1 tbsp white wine vinegar
  • 2 tomatoes, ripe and firm
  • salt and pepper
Gnocchetti di Zita n° 37


Once cleaned scorch the pigeons, rinse them and dry them, and finally season them with salt and pepper both inside and out.Peel the carrot and the celery and chop theme into chunks.Finely chop the onion, blanch the cherry tomatoes in boiling water and once peeled, deseeded and drained dice them.Heat 2 tbsp of oil in an oven-proof dish, place the pigeons in it and brown evenly.Add the chunks of celery and carrots, put the dish in a preheated oven at 180 °C and bake the pigeons for 10-15 minutes.Remove the pigeons from the oven, bone them, remove the skin and dice them.Place the pigeon meat in the same oven dish and put it over the heat, brown them, slather with wine and let it evaporate over a high heat.Add the broth, cover the dish and simmer for 20-30 minutes.Sift this sauce into the pan, ladle the broth over it, cover the pan and simmer for 20-30 more, add the diced pigeon meat and mix well.Aside, clean the radicchio and once rinsed and chopped into strips, blanch it in boiling water and lemon juice.Drain it and keep it aside. Heat a dash of oil, add the onion and just before it starts to colour add the radicchio and simmer for a couple of minutes.Add the tomato, season with salt and pepper and sprinkle with parsley and stir again.Cook the pasta in plenty of bowling salted water, add the radicchio and the pigeon ragù and serve warm.