Traditional Recipe - "Sopa Caoda" or pigeon soup - Treviso
Recipe for 4 persons: 4 small pigeons 4 small loaves of bread (cut into 1.5cm thick slices) 200 gm of grated grana padano cheese 1 1/2 litres beef and chicken stock Chopped celery Salt and pepper Cut the pigeons each into four pieces (without removing the giblets) then place into a pan and brown in oil butter; add celery and salt to taste. Cover and cook until tender. Take the pan off the fire and allow to cool, then bone the pigeons and chop the giblets. Butter a casserole then line the base with slices of bread. Pour over some stock and sprinkle with grated cheese, then arrange some pieces of the boned pigeon. Form other layers in the above sequence until the ingredients are finished and then dot the last layer with butter.Place the casserole in the oven and bake for 2 to 3 hours approx 180C Add a ladelful of stock at frequent intervals in order to keep the "sopa coada" moist. Before serving, overturn the "sopa coada" (mould) onto a dish and sprinkle w...
