TASTY PALOMBA

(ingredients using 2 palombe)

The main ingredient is the palomba, a kind of wild pigeon characterized by firm and tasty flesh.

Cook on a spit or baked ( 'til only half cooked) the palombe having sprinkled them with oil and salt.
Put a "leccarda" (copper pan) beneath the palomba on spit to collect the oil  and grease dripping from meat.

For the sauce: Meanwhile, cook the interiors  and liver in a large earthenware dish, flavoured with 6 glasses of red wine, 1 / 4 cup wine vinegar, two cloves of garlic, 1 / 2 cup of olive oil, 1 / 2 whole lemon, rosemary, sage and black olives.

All must simmer for at least three hours so as to "reduce" the
liquid. Finally, grind everything together, cut the palombe into pieces and dip them into the sauce: cook it for another 30 minutes.

Serve hot in soup plates with abundant sauce, accompany with a good local red wine and  make sure you enjoy every drop of sauce by mopping it up with a fine piece of bread!

For recipes we thank Elisa's Grandmother!