- Mar 9, 2011
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Growing up in a central California Italian family, my father and uncles would hunt dove in September...and my Dad raised homing pigeons when I was around 5. I can still remember their peaceful coo and the smell of their food.
One of the highlights of the year was dove season when everyone made spaghetti sauce with squab/wild dove thus:
Brown the cleaned birds in Extra Virgin Olive Oil, S&P
Remove and reserve until the sauce is put together and you are ready to simmer them until tender
Add chopped onion (and somewhat later, a small amount of garlic...onion cooks slower than garlic
to the EVOO - saute on med until translucent, S&P
Add tomatoes in whatever form you like (fresh, canned, chopped, puree), preferably not seasoned
Add chopped Italian parsley and 2 carrots cut into 4 pieces
Bring to a boil, add in dove/squab/pigeon, stir & reduce to a simmer
correct S&P if necessary
Simmer until the birds are tender...usually 1 to 1-1/2 hours, stirring gently and occasionally
Remove the tender birds to a serving platter
Toss cooked pasta with the sauce, sprinkle with freshly grated Pecorino Romano (not too much as it is salty)
Serve pasta with birds on the side.
One of the highlights of the year was dove season when everyone made spaghetti sauce with squab/wild dove thus:
Brown the cleaned birds in Extra Virgin Olive Oil, S&P
Remove and reserve until the sauce is put together and you are ready to simmer them until tender
Add chopped onion (and somewhat later, a small amount of garlic...onion cooks slower than garlic
to the EVOO - saute on med until translucent, S&PAdd tomatoes in whatever form you like (fresh, canned, chopped, puree), preferably not seasoned
Add chopped Italian parsley and 2 carrots cut into 4 pieces
Bring to a boil, add in dove/squab/pigeon, stir & reduce to a simmer
correct S&P if necessary
Simmer until the birds are tender...usually 1 to 1-1/2 hours, stirring gently and occasionally
Remove the tender birds to a serving platter
Toss cooked pasta with the sauce, sprinkle with freshly grated Pecorino Romano (not too much as it is salty)
Serve pasta with birds on the side.
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