Recipe: at dinner Pigeon and Pasta Soup

Recipe: at dinner Pigeon and Pasta Soup Delicious, fresh and tasty.

Pigeon and Pasta Soup. Pigeon and Pasta Soup I know wild pigeon is an acquired taste it has quite a strong game flavour. In portugal you generally can buy it in the supermarkets atleast, where my family lives you can. In portugal you generally can buy it in the supermarkets atleast, where my family lives you can.

There are some soups that just makes you smile when you put that first spoon in your mouth.

Each spoon filled with a deep, flavorful broth, and topped with dumplings, meat (optional) and a host of ground provision.

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You can have Pigeon and Pasta Soup using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Pigeon and Pasta Soup

1. You need 1 liter of water.

2. You need 50 grams of chorizo.

3. Prepare 1 of onion (peeled and halved).

4. Prepare 1 of chicken stock cube.

5. Prepare 200 grams of pasta (Your choice).

6. Prepare 1 pinch of of salt.

7. You need 1 handful of parsley (optional).

8. Prepare 2 of whole pigeons (add 3 if you like it extra meaty).

Pheasant soup is, essentially, chicken soup, only with a wild ditch chicken instead of a yardbird.

It is equally satisfying to body and soul, a tonic for your down days, or days when the icy chill of the world — whether emotional or physical — has cut a bit too deep.

Jota is the star of the winter cuisine of Trieste in Friuli Venezia Giulia.

It's a thick, comforting bean and potato soup married with sharp sauerkraut - known locally as capuzi garbi or crauti - and packs a solid carbohydrate punch, perfect for cold weather.

Pigeon and Pasta Soup step by step

1. Salt the meat a few hours before cooking..

2. Add the pigeon, chorizo, onion and water to a pressure cooker..

3. Cook for around 80-90 minutes..

4. Once able to open the cooker, remove the meat including the chorizo to let it cool down..

5. Use the remaining water to make the rest of the soup. Adding more water if required. (Depending on your preference have a little or as much water as you prefer in your soup)..

6. Bring to the boil and add the pasta and stock cube. Cook for around 8 minutes..

7. In the meantime start preparing the pigeon by cutting it and shredding it, de-bone as much as possible..

8. Add the pigeon back into the soup and continue to cook for another 10-12 minutes..

9. Add the parsley whole 2-3 minutes before removing the pan from stove..

10. Optional can leave the chorizo out or add sliced at the end..

It's often served with thick pancetta, pork belly, or Austrian-style sausages.

Pigeon has formed a staple part of Italian cuisine for centuries, whether roasted whole or slow cooked in a rich ragù.

Towns such as Orvieto in Umbria demonstrate the important part these birds play in Italian cultural history, with surviving ruins of pigeon coops dating back to the Medieval period demonstrating that pigeons have long since been kept and eaten by Italians.

Peel and chop the onions, carrots and garlic, halve the pigeons, then pick and finely chop the parsley.

Heat the oil in a casserole dish over a medium heat, then sauté the onion, carrot and garlic until softened.