Here is hearty peasant fare from Treviso and the mountains north of Venice. “Dishes for the poor take longer to cook,”聺 Francesco observes. The pigeon soup enriched with bread is a second-day bonus using leftovers or extra pigeons (or ducks, for that matter) that have been saut茅ed or roasted. “This is traditional food, not something we would serve in a restaurant,”聺 Francesco says. Yet the result, a dramatic puff of bread layered with game, consomm茅, and cheese, is as magnificent as it is delicious.
Venetian Pigeon Soup with Bread (Sopa Coada)
- 4 saut茅ed pigeons
- bread
- 2 tbsp rosemary
- 1 cup parmesan cheese (grated)
- 6 cups (1,5l) consomm茅
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Remove the meat from the pigeons, chop it, and set aside.
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Place the pigeon bones in a saucepan, add the consomm茅, and simmer 10 minutes.
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Remove the heat and strain, discarding the bones.
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Line the bottom of a deep 3陆- to 4 quart casserole with a layer of the bread. Scatter half the chopped pigeon over the bread and sprinkle with half the rosemary and 1 tablespoon of the cheese. Cover with another layer of the bread, then with the rest of the pigeon, the remaining rosemary and another tablespoon of the cheese. Cover with the remaining bread.
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Pour about 4 cups (1 L) of the consomm茅s over the casserole, adding just enough so the consomm茅s comes to the level of the top layer of the bread. Sprinkle with another tablespoon of the cheese.
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Preheat the oven to 400掳F (200掳C). Cover the casserole with a sheet of foil, place in the oven, and bake for 1陆 hours.
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Add a little of the remaining consomm茅s to the casserole if it begins to look dry. Uncover the casserole and sprinkle with the remaining tablespoon of the cheese.
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Bake, uncovered, about 30 minutes longer, until the bread is puffed and browned. Reheat the remaining consomm茅s.
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Ladle the sopa coada directly from the casserole into shallow bowls, serving each guest a small cup of hot consomm茅s on the side that can be used to sip alongside or to moisten the sopa coada at the table.
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Pass Parmesan cheese at the table.
