Time 80 🕑 – Difficulty ⭐⭐

Ingredients for 4 people

• 250 g spelt

• 2 pigeons

• 1/2 cup red wine

• 1 onion

• 500 g fresh crushed tomatoes

• Chopped sage

• Rosemary

• Calamint

• Juniper berries

• White pepper

• Salt

• Extra virgin olive oil to taste

Completely debone the pigeons, julienne the meat with the exception of one breast, which will serve as garnish once cooked. Saute the onion, pigeon, herbs, juniper berries and pepper. When everything is well browned, add the red wine; once it has cooked off, finish with the tomato and let simmer for about 50 minutes.
Cook the spelt, previously soaked for 30 minutes in cold water, in plenty of salted water for about 30 minutes, then drain and season with the sauce.
Slice the remaining pigeon breast and arrange the slices in a fan on the plate together with the calamint leaves and juniper berries