Pigeon Soup with Bread (Sopa Coada)
Friday, August 17th, 2007Here is hearty peasant fare from Treviso and the mountains north of Venice. Dishes for the poor take longer too cook, Francesco observes. The pigeon soup enriched with bread is a second-day bonus using leftovers or extra pigeons that have been sauteed or roasted. This is traditional food, not something we would serve in a restaurant, Francesco says. Yet the result, a dramatic puff of bread layered with game, consomme, and cheese, is as magnificent as it is delicious.
4 sauteed pigeons
6 cups well-flavored veal, beef, or duck consomme
9 thin slices firm textured white bread (approximately)
1 tablespoon fresh rosemary leaves
4 tablespoons (30 g) freshly grated Parmesan cheese,
plus extra for the table
Makes 4 servings.





