Pigeon pie
Preparation 40 min, cooking 2 hours 30 min, medium difficulty
4 pigeons, 1 stick of celery, 18 slices of bread (preferably stale) 3 tablespoons of grated parmesan, 1L of broth, 20 g of butter, 3 tablespoons of extra virgin olive oil, salt
Clean the pigeons, braise them into quarters and brown them in a saucepan with the oil, half the butter and the chopped celery stick. Add salt and cook, over medium heat and covered, for about 20 minutes; then let them cool and debon them, preserving the bones.
Add the bones to the broth, bring it to a boil, leave it on the stove for about ten minutes and strain it.
Arrange a first layer of 6 slices of bread on the bottom of a greased pan, sprinkle them with a little' of broth, sprinkle with parmesan and distribute half of the chopped pigeon meat.
Then continue with a layer of bread soaked in broth and a layer of pigeon meat; then cover with a layer of bread and sprinkle with the broth.
Place the pan in the oven for a couple of hours, sprinkling with broth every 20 minutes. Serve hot.