BBQ Pigeons (Tuscany)

Meat

Ingredients

Squibs or young pigeons - 3

Olive oil - 1/2 cup

Salt and cayenne pepper

Baked or broiled tomatoes

Lemon, cut in wedges - 1

Clean, singe and wash the pigeons, and dry them with paper towels. Split them in half, chop off their heads and beat the carcasses lightly to flatten them. Marinate them for about an hour in the oil with salt and plenty of cayenne pepper, turning them occasionally. Thoroughly heat a broiler, if possible a charcoal one, and cook the pigeons, basting them from time to time with the oil from the marinade. Serve very hot, garnished with tomatoes and lemon wedges. Spring chicken can be cooked the same way.

Serves 3