Pigeon With White Grapes In Solleone Sauce

Preparation:

Preparation: Clean the pigeons reserving the livers and hearts. Wash and dry the leaves. Wrap each pigeon washed, salted and peppered in a slice of lard and then in the vine leaf. Tie them up and put them in a saucepan, browning them gently, with the livers, hearts and garnished bunch. Water with the Solleone and cook over low heat for about 20 minutes. Remove from the heat and keep the pigeons warm. Add a little more wine and the white grapes to the cooking liquid, heating for a few minutes. Remove the lard and the vine leaves from the pigeons and serve them placed on another vine leaf (slightly blanched) with the Solleone sauce and the piping hot grapes.