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bomba di riso
pigeon and rice 'bomb'
A classic in the Duchy of Parma since the 16th century, and considered one of the region's top rice dishes: pigeon is marinated, braised, and deboned, then mixed with onions, mushrooms and spices in a rich sauce, and layered inside a cheesy risotto-lined dome, topped with breadcrumbs and baked.
Text © Dana Facaros & Michael Pauls
Image by buonissima