PICCIONE IN SALMÌ (JUGGED PIGEON) (typical Umbrian recipe)
1 pigeon of about 1 kg (2.2 pounds), 1 liter (or just over 4 cups) red wine, 15/20 dry olives, 1 garlic clove, juice and peels of two lemons, sage, capers, onion, olive cream, salt and pepper.
chop up together garlic, onion, capers, sage and the pigeon gizzards. Sauté in extra-virgin olive oil and lemon juice, then add the pigeon. Cook over medium flame for around an hour adding salt, pepper, the dry olives, and a spoonful of olive cream and gradually adding the wine as needed. Add the lemon peels to give the dish a pleasingly fresh sensation.
When you can easily pierce the meat with a fork, the pigeon is cooked. Cut the bird into four parts and serve hot with the sauce in which it was cooked.
ZUPPA DI CICERCHIE (CICERCHIE SOUP)
gr 300 (10.5 ounces) of cicerchie or chick peas, 2 garlic clove, 50 gr (not quite 2 ounces) of salt pork chopped fine, 100 gr bacon, 2 tablespoons of tomato concentrate, salt and pepper.
Soak the cicerchie overnight and then boil in plenty of salt water. Separately sauté the garlic, lard, bacon, adding two tablespoons of tomato sauce or concentrate, salt and pepper. Drain the legumes and add to the sauté, adding more boiling water and boil for another 10 minutes.
If you prefer a cream of cicerchie, you can puree in a food processor. Serve with croutons and a necklace of extra-virgin olive oil.