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Classic
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page 106
148
BROILED PIGEON
(Piccione in gratella)
Take a young, but fat pigeon, divide it in two parts lengthwise and flatten it
well with the hands. Then put it to brown in oil for four or five minutes, just
to harden the meat. Season when still hot with salt and pepper, then arrange it
as follows.
Melt in the fire, without boiling it, a piece of butter and mix the liquid
butter with one beaten egg. Dip the pigeon in the butter and egg and keep it
until it absorbs them. Then sprinkle with bread crumbs ground fine. Cook on a
grill on a low fire and serve with a sauce or a side dish.
149
STEAK IN THE SAUCEPAN
(Bistecca nel tegame)
If you have a steak that does not appear to be too tender, put it in a saucepan
with a little piece of butter and some good olive oil, with a taste of garlic
and bay-leaf or rosemary. Add, if necessary, a little broth or water or tomato
sauce and serve with potatoes cooked in the gravy that can be made more abundant
with more broth, butter and tomato sauce.
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