Sopa coàda


"This is Stefano's recipe for a soup that's more a casserole of bread soaked in delicious pigeon broth," says Hafner. 

You'll need

6 squab pigeons (about 500gm each) 3 tbsp olive oil 1 onion, finely chopped 1 each carrot and celery stalk, finely chopped 2 garlic cloves, thinly sliced 1 rosemary sprig and a few sage leaves 250 ml red wine 2.5 litres butcher-quality chicken stock 10 thick slices day-old rustic sourdough, halved 170 gm finely grated parmesan For drizzling: extra-virgin olive oil

Method

  • 01
  • Wash and pat dry the pigeons. Heat 2 tbsp oil in a casserole over low-medium heat and sauté onion until soft and translucent (10-15 minutes). Add carrot, celery, garlic and herbs, season with salt and stir until tender and golden (10-15 minutes). Set vegetables aside, add remaining oil and cook pigeons until golden (3-5 minutes). Add wine and simmer until liquid is reduced by half (4-8 minutes). Add stock, return vegetables to pan, cover and simmer over low heat until meat starts to fall off the bone (1-1½ hours). Transfer pigeons and half the vegetables to a plate and keep separate. When cool enough to handle, pull the meat off the bones. Add bones back to the pan and cook over medium-high until stock has reduced by half (35-45 minutes).
  • 02
  • Strain stock through a sieve and press the vegetables with the back of a spoon to extract as much liquid as possible (discard remaining vegetables). Refrigerate until required. Skim fat from surface before using.
  • 03
  • Preheat oven to 140C. Line a deep casserole dish with a layer of bread, then top with half the pigeon meat and soffritto. Sprinkle generously with a third of the parmesan, then repeat, finishing with parmesan and a drizzle of extra-virgin olive oil. Pour 1.3 litres stock over, cover with foil and bake for 1 hour, checking often and adding more stock if dry. Remove foil and bake until golden brown (30-40 minutes). Serve hot with a good drizzle of your best green extra-virgin olive oil.

At A Glance

  • Serves 6 - 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A rich old oloroso Sherry or perhaps even aged brandy.

Featured in

May 2014

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Beef cheek recipes

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

Soy-roast duck with mandarin

conversion tool