Dome of rice stuffed with braised pigeon (Bomba di riso) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 216) by Lynne Rossetto Kasper

  • laurel leaves
  • carrots
  • celery
  • parsley
  • canned tomatoes
  • Arborio rice
  • breadcrumbs
  • dry white wine
  • pigeons
  • meat broth
  • Parmigiano Reggiano cheese
  • EYB Comments

    Pigeons must be marinated overnight. Can substitute duckling for pigeons, and chicken stock for meat broth.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pigeons must be marinated overnight. Can substitute duckling for pigeons, and chicken stock for meat broth.

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