Show the pigeons and clean them well, trying to choose some tender pieces.
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| Ingredients to make Colomins Amb Col (Palomos with Col): |
| 4 pigeons or young pigeons a sausage 1 botifarrón some pieces of left over oliva onions onions laurel oregano 1 head of garlic |
Ingredients to make Colomins Amb Col (Palomos with Col):
2. Once the viscera and very clean are removed, we fry them in a pan or casserole until golden brown. On the other hand, we cut into dice the sausage, the leftover, the botifarrón and the bacon. We fill them each with a bit of each of these ingredients.
3. hold with sticks or kitchen thread so that they do not get rid of, and wrap each pigeon with two cabbage leaves.
4. Place each of the rolls in a Honda clay pot, to then add the broth and between each of them, we place a piece of sack.
5. On the other hand, we prepare a stir-fry with onion and an onion, and we aromatize it with bay leaves, oregano and an entire garlic head.
6. When ready, we pour the sauce in the tray on the pigeon bunches with col, and add water until they are well covered.
7. Let them finish cooking on the fire.
8. The tradition says that when we click the nerve of the cabbage leaves and is tender, the dish will be at the perfect point.
