Pichones con guisantes (pigeon with peas)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Pigeons; cleaned |
| 1 | Onion; finely chopped | |
| 1 | pounds | Peas; shelled |
| 1 | tablespoon | Mint leaves |
| 2 | tablespoons | Olive oil; (2-3 tb) |
| ¼ | pint | White wine |
| ½ | cup | Water |
| Salt | ||
Directions
Cut the pigeon into quarters and season with salt. Heat olive oil in a saucepan and fry pigeon quarters until golden. Sprinkle with wine, leave to simmer for 2-3 minutes and remove. Fry the onion in the same oil. As soon as it begins to colour, add water and mint leaves.
Bring to the boil, season with a little salt, put in the peas and the pigeons, add a little more water if necessary and cook gently until the peas are ready.
from "Tia Victoria's Spanish Kitchen", Victoria Serra keyed in by Bob Newman
TO BOB NEWMAN Submitted By JEFF PRUETT SUBJ BACHELOR STUFF On 05-12-95
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