Salmi of Pigeon Cooking Recipe – Piccioni in Salmi Recipe

Salmi of Pigeon Cooking Recipe – Piccioni in Salmi Recipe

This recipe is very widespread in central Italy and is an ideal way to soften the strong flavor of game.

Serves 4

Marinating time: 12 hours minimum
Preparation time: 1 hour 30 minutes
Cooking time: 1 hour 20 minutes


  • 2 pigeons
  • 1 clove garlic
  • 1 onion
  • 1 carrot
  • 1 stick celery
  • 2 cups (500 ml) red wine
  • 1 sprig of parsley
  • 1 sprig of rosemary
  • A few sage leaves
  • A few bay leaves
  • 1 sprig of thyme
  • Olive oil
  • 1 tablespoon flour
  • 3 tablespoons wine vinegar
  • 3 anchovies in oil, drained
  • Salt

Salmi of Pigeon Cooking Recipe - Piccioni in Salmi Recipe 1

Cooking Method

  • Cut up the pigeons.
  • Peel the garlic, onion, and carrot.
  • Wash and clean the celery.
  • Marinate the pigeon with the wine, herbs, and vegetables for at least 12 hours.
  • Strain the marinade and chop the vegetables and herbs, setting them and the marinade aside.
  • Brown the pigeon in olive oil in a saucepan.
  • Add the chopped vegetables and herbs from the marinade.
  • Leave to simmer for 10 minutes, stirring frequently.
  • Mix in the flour and salt then deglaze with the vinegar and some of the wine from the marinade.
  • Leave to cook for approximately 1 hour, basting when necessary with the rest of the marinade.
  • At the end of the cooking time, remove the pieces of pigeon and place them in a serving dish.
  • Melt the fillets of anchovy in the sauce, strain it, then pour over the pigeons.

Suggested food/wine match

  • DiMajo Norante, Don Luigi—Molise DOC

Chef’s note

Serve the salmi with slices of bread toasted on a griddle, or grilled or fried polenta.

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