| 1 1/2 | lb | Pork loin |
| | Salt and pepper |
| 2 | tb | Parsley; minced |
| 1 | lb | Onions; quartered |
| 2 | | Cloves garlic |
| 2 | oz | Pancetta; chopped |
| 1/4 | c | Olive oil |
| 2 1/2 | c | Dry red wine |
| 6 | oz | Tomato paste |
| 1 | c | Tomato puree |
| | Water |
| 1/2 | lb | Italian sausage; crumbled |
| | PASTRY CRUST |
| 3 1/3 | c | Flour |
| 1/2 | c | Sugar |
| 1 | c | Butter |
| 5 | | Egg yolks |
| 1 1/2 | ts | Salt |
| | PEAS AND MEATBALLS |
| 1/2 | oz | Dried mushrooms |
| | Water |
| 1/2 | lb | Ground beef |
| 1 | | Egg |
| 1/4 | c | Parmesan cheese |
| 1 | | Sprig fresh parsley; minced |
| | Salt |
| | Freshly ground black pepper |
| 1/2 | c | Bread crumbs |
| 1 | tb | Butter |
| 1 | | Chicken livers |
| 1 | | Chicken giblets |
| 2 | oz | Pancetta; sliced |
| 1/3 | c | Onion; minced |
| 1/2 | c | Dry white wine |
| 2 | tb | Tomato paste |
| | ASSEMBLY |
| 2 | | Pigeon breast; skinless |
| | Salt and pepper |
| 2 | tb | Butter |
| 2 | tb | Onion; finely chopped |
| 1/2 | c | Dry white wine |
| 1 | lb | Perciatelli |
| 3/4 | c | Parmesan cheese |
| 1/2 | lb | Lowfat mozzarella cheese; cut in strips |
| 2 | | Eggs; hard-boiled, chopped |
