Meat / RICETTI
Maltese cheeselet-stuffed pigeon
Pigeon with a fresh cheeselet stuffing, following a documented family tradition.
◷ 110 min / 4 servings
Method
- Heat the oven to 190°C, or 170°C fan. Crumble cheeselets and mix with crumbs, egg, parsley and pepper.
- Loosely stuff pigeons and close openings with metal skewers. Wash hands and utensils after handling raw poultry.
- Spread potatoes and onion in a dish, season and add water. Set pigeons on top and brush with oil. Cover with foil.
- Bake for 45 minutes, uncover and continue for 20–30 minutes or until both meat and the centre of the stuffing reach 75°C. Add water if needed.
- Rest for 10 minutes and remove skewers before serving.
✳ From the kitchen
Cheeselet stuffing is attested in Maltese family recollections; the proportions and roasting method are Ricetti’s adaptation.
Tradition reference
The Voice of the Maltese · Family recollections of cheeselet stuffing, 2023 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.