{"id":1307,"date":"2026-04-17T17:32:58","date_gmt":"2026-04-17T15:32:58","guid":{"rendered":"https:\/\/www.minetuscany.com\/?post_type=recipes&p=1307"},"modified":"2026-04-17T18:31:05","modified_gmt":"2026-04-17T16:31:05","slug":"sugo-di-piccione","status":"publish","type":"recipes","link":"https:\/\/www.minetuscany.com\/en\/recipes\/sugo-di-piccione\/","title":{"rendered":"Pigeon Sauce"},"content":{"rendered":"

A rag\u00f9 from the most authentic Tuscan tradition<\/h2>\n\n\n\n
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Pigeon sauce is one of those dishes that tells the story of Tuscan peasant cooking in its most authentic form: simple ingredients, slow cooking, and a deep flavour that is hard to forget. Perfect for dressing pappardelle or fresh egg pasta, this rag\u00f9 transforms a wild ingredient into something extraordinarily rich and comforting.<\/p>\n\n\n\n

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Difficulty<\/th>Cost<\/th>Cooking<\/th>Preparation<\/th>Portion<\/th><\/tr><\/thead>
\u29bf\u29be\u29be<\/td>\u29bf\u29be\u29be<\/td>60 Minuti<\/td>20 Minutes<\/td>4<\/td><\/tr><\/tfoot><\/table><\/figure>\n\n\n\n
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Ingredients<\/strong><\/h2>\n\n\n\n
<\/div>\n\n\n\n
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  • Pigeons<\/li>\n\n\n\n
  • Garlic<\/li>\n\n\n\n
  • Sage<\/li>\n\n\n\n
  • Oil<\/li>\n\n\n\n
  • Salt<\/li>\n\n\n\n
  • Pepper<\/li>\n<\/ul>\n<\/div>\n\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
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    Preparation<\/strong><\/h2>\n\n\n\n
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    Place the pigeons, cut into 4 pieces, in a pan and cook over low heat with garlic, sage, water, olive oil, salt and pepper. Once the pigeons are well cooked, bone them and chop the meat finely.<\/p>\n\n\n\n

    <\/div>\n\n\n\n

    Separately, finely chop the onion, parsley and celery, then saut\u00e9 in a pan with a drizzle of olive oil.<\/p>\n\n\n\n

    <\/div>\n\n\n\n

    Once the mixture is golden, add the pigeon meat and let it absorb the flavours. Add a splash of wine and, once it has evaporated, stir in two peeled tomatoes.<\/p>\n\n\n\n

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    When the sauce is nearly ready, heat some olive oil in a small pan with rosemary and garlic. Strain the infused oil and pour it into the sauce, mixing it well together with the pigeon meat.<\/p>\n\n\n\n

    <\/div>\n\n\n\n

    Remove from heat and toss with pasta.<\/p>\n\n\n\n

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    \n\n<\/div>","protected":false},"featured_media":1309,"template":"","recipes_categories":[24],"class_list":["post-1307","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipes_categories-ricette-tradizionali"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.minetuscany.com\/en\/wp-json\/wp\/v2\/recipes\/1307","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.minetuscany.com\/en\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/www.minetuscany.com\/en\/wp-json\/wp\/v2\/types\/recipes"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.minetuscany.com\/en\/wp-json\/wp\/v2\/media\/1309"}],"wp:attachment":[{"href":"https:\/\/www.minetuscany.com\/en\/wp-json\/wp\/v2\/media?parent=1307"}],"wp:term":[{"taxonomy":"recipes_categories","embeddable":true,"href":"https:\/\/www.minetuscany.com\/en\/wp-json\/wp\/v2\/recipes_categories?post=1307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}