Soup from pigeon and vegetables with "fregola"

Keizer — Wed, 18 Mar 2020 09:44:16 +0000

Soup from pigeon and vegetables with "fregola" Keizer Wed, 03/18/2020 - 04:44

With this soup you need a white wine, an EST!EST!EST! for the Fregola from Bolsena lake, an Orvieto Classico or a Grechetto for the bird.

Recommended wines

Salviano Orvieto Classico Superiore

Image

Food Tag

soup

pigeon

food image

Dish

This dish is born from my experiments with pigeons. I like the Umbrian way of cooking a pigeon, but sometimes I really want the pigeon breast red to savor all its flavors. So I get several parts of the pigeon: the breast, the legs, many little pieces of meat and all the bones.

From the bones you can prepare a wonderful broth, which can be served as a very light consommè or as a soup with vegetables and pasta, a fully fledged first course. Added pieces of the meat chopped from the bones, make this still more substantial.

As pasta I chose "fregola", which is a Sardinian speciality, but which was produced in this case at Bolsena lake in Tuscia from "Senatore Capelli" flour. Any other high quality small pasta will do.