Piacentina Rice Bomb

Preparation:

Preparation: Clean the pigeon, flame it, wash it for a long time under running water, finally divide it into pieces and bone it. Finely chop an onion and fry it in a saucepan with 30 g of butter over moderate heat for 5 minutes. Add the pigeon meat and brown it over high heat, so that it is golden brown, then pour half a glass of white wine, add the tomato sauce, a few sage leaves, the necessary salt and a grind of pepper and cook at moderate heat for 15 minutes. In the meantime, boil the rice al dente in a saucepan with boiling salted water, drain it, put it in a bowl and season it with the cooking juices from the meat; keep this one aside. Incorporate the eggs, 30 g of butter and the grated cheese into the rice, then transfer the mixture obtained into a mold with high edges, buttered and sprinkled with a spoonful of breadcrumbs. Make a cavity in the center of the mixture, place the pigeon meat kept aside and cover it with the rice. Distribute the rest of the breadcrumbs and the remaining butter into small flakes on the surface of the 'bomb' and cook in the oven (200 degrees) for 20 minutes. At the end, remove from the oven, unmold the bomb on a serving plate and serve immediately.