Pigeons With Olives

Preparation:

Preparation: Clean the pigeons, wash and dry them. Place a pinch of salt and a slice of bacon inside each one. Lay the other slices on the birds' breasts and secure them with a few turns of white kitchen string. Salt and pepper. Place the pigeons in a saucepan with 30 g of butter and cook in the oven at 180 degrees until they are golden brown. In a saucepan, sauté the thinly sliced onion in the remaining butter. Sprinkle with a little cornstarch. Gradually add the wine and, stirring, let it evaporate. Pour in the warm broth, the pitted olives. Keep on the fire until the sauce is restricted. Untie the pigeons, cut them in half, arrange them on a serving plate, cover with the sauce. Accompanying wines: Terre Di Franciacorta Rosso DOC, Colli Martani Sangiovese “Riserva” DOC, Ischia Per'e Palummo DOC.