Pigeon and Pasta Soup
Pigeon and Pasta Soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, pigeon and pasta soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pigeon and Pasta Soup is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Pigeon and Pasta Soup is something that I have loved my entire life.

A hearty and flavorful soup filled with pigeon peas just like granny used to make it. 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.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pigeon and pasta soup using 8 ingredients and 10 steps. Here is how you cook it.

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

Great recipe for 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. Gnocchetti, Wood Pigeon Ragù, Ubriacone Cheese, and Croutons.

Instructions 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.

Pheasant, pigeon and woodcock combined and slowly cooked in stock with various root vegetables represents a tasty, satisfying and rustic wild game stew recipe. Creamy Shrimp Pasta with Tomatoes and Arugula. Gandules (aka pigeon peas) are an exotic ingredient to most folks outside of the Caribbean. Pigeon peas, popular throughout the Caribbean West Indies, are small, oval beans with a nutty flavor. Season the pigeon and place breast-side down into the pan, then turn to sear evenly and achieve a golden colour all over.

So that is going to wrap it up for this special food pigeon and pasta soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!