Stuffed pigeons

Preparation:

Preparation: Clean the pigeons and put the livers aside. Chop the cooked and raw ham, parsley and chicken livers, add the soaked and squeezed breadcrumbs. Mix, salt, pepper and stuff the pigeons. Heat the butter in a saucepan, season with a stick of celery and a sage leaf, then brown the pigeons. Wet them with a glass of broth and a glass of white wine. Cook covered, over low heat, for one hour. Accompanying wines: Oltrepò Pavese Pinot Nero Querciolo DOC, Breganze Cabernet DOC, Torgiano Pinot Nero DOC.