Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      whole         pigeons - -- (abt 4 lbs),
                        -- cleaned, gutted,
                        -- and
                        -- livers set aside
  12                    sage leaves
   1      cup           pitted prunes
   1      cup           chicken stock
     1/2  cup           vin santo
   1      tablespoon    tomato paste or conserve

Preparation:

Season the birds with salt and pepper. Stuff each one with sage leaves and a prune. Skewer on the spit and place in front of hot part of coals with a drip pan. Cook until just cooked through (depending on your fire, about 45 minutes to 1 1/2 hours). Meanwhile, place remaining sage and prunes into a 1-quart sauce pan with stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from spit, cut in half and serve with prunes and roasted potatoes (see the "Roasted Potatoes With Whole Garlic And Rosemary" recipe which is included in this collection). Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5724)