Pigeon in fricassee sauce
«For Angioini and Aragonesi, hunting and sculling champions, the pigeon came to mind, prized for its lean meat.
The thigh is glazed with carrot, served with a crumble of mushrooms and spices, crisp leaves of sanapastro or sanapo, a wild herb of the onion family that paints the Sicilian countryside».
Note
«The noble goodness of this pigeon depends largely on the fact that the carcasses are roasted on the barbecue and pan sautéed so as to obtain a sauce for the reduction».