Pigeon and Pasta Soup
Pigeon and Pasta Soup

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, pigeon and pasta soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

I know wild pigeon is an acquired taste it has quite a strong game flavour. Salt the meat a few hours before cooking. Add the pigeon, chorizo, onion and water to a pressure cooker. Pigeon and Pasta Soup Recipe by Andrea - Cookpad.

Pigeon and Pasta Soup is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Pigeon and Pasta Soup is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have pigeon and pasta soup using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pigeon and Pasta Soup:
  1. Make ready 1 liter water
  2. Get 50 grams chorizo
  3. Prepare 1 onion (peeled and halved)
  4. Prepare 1 chicken stock cube
  5. Get 200 grams pasta (Your choice)
  6. Make ready 1 pinch of salt
  7. Make ready 1 handful parsley (optional)
  8. Take 2 whole pigeons (add 3 if you like it extra meaty)

Garnish with parsley or coriander and serve. Split down the back and flatten breast. Wipe with a damp cloth inside and out. Put in a covered baking dish.

Steps to make Pigeon and Pasta Soup:
  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.

Wipe with a damp cloth inside and out. Put in a covered baking dish. 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. Season the wood pigeons and add to the pan, sear until golden all over.

So that’s going to wrap this up for this exceptional food pigeon and pasta soup recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!