Grilled Pigeon
Kraków — Mother recipe · en it
A classic of Cracow's cuisine, gołąb z grilla is a delicious and tradition-rich dish.
📷 Peachyeung316 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 4 pigeons
- 100 g of raw ham
- 100 g of pancetta
- 100 g of grana cheese
- 2 tablespoons of olive oil
- salt and pepper to taste
- 1 onion
- 2 garlic cloves
- 200 g of mushrooms
- 100 ml of chicken broth
Method
- Prepare the pigeons by seasoning them with salt and pepper, then let them rest.
- Cut the pancetta and raw ham into thin strips.
- Sear the pigeons for 5 minutes on each side in a pan with olive oil.
- In another pan, sauté the onion and garlic in olive oil, then add the mushrooms and cook over medium heat for 10 minutes.
- Add the chicken broth and let it simmer for 5 minutes, then add the grana cheese and stir until it melts.
- Insert the pancetta and raw ham into the pigeons' cavities, then pour the sauce over them.
- Grill the pigeons for 10-15 minutes on both sides, until they are well cooked.
- Serve hot, accompanied by a squash soup or a crispy polenta.
The story
Gołąb z grilla is a Cracow specialty with roots in Polish cuisine, becoming a luxurious dish in the 16th century.
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