Tap Soup - Sopa de Pichon

The Tap Soup (Sopa de Pichon) is a typical recipe for the traditional cuisine of the region Veneto in Italy. You are a unique dish that they are accustomed to enjoy in solemn days, families gathering at the table to celebrate some important event.

To 4 people bought 4 pichones jóvenes, washed, viscera are removed, and cut into quarters. The brown them in a pan with olive oil and a medium onion cut into half moons, add a glass of dry white wine and cook until tender.

We cut the viscera (heart, molleja, liver) into small pieces and fry in a pan with a knob of butter, a tablespoon of olive oil and a clove of minced garlic, salpimentamos, add a glass of dry white wine, evaporate and leave when the viscera are golden keep in a bowl.

When the chicks are ready debone and cut the meat into cubes, put the bones in a pot with two liters of water, add a rib of celery, a carrot and an onion cut into chunks, add a teaspoon of sea salt and boil for 45 minutes.

When the broth is ready we will fry an onion and two cloves of garlic, minced, add meat and fried pigeon entrails, a glass of white wine and let evaporate, luego add the cups broth, a tablespoon of chopped parsley and cook 5 minutes.

We roast a rustic loaves of bread spread with a little butter and place them at the bottom of a clay pot, placed above a layer of meat pigeon, sprinkle generously with grated Parmesan cheese, and we cover with another layer of toast, repeating the operation until the end of the ingredients, are usually three layers of bread and two pigeon meat. Now pour the broth pigeon casserole and place in the preheated oven 180 degrees, let cook for couple of hours.

Anecdotally included an ancient belief talking pigeon broth that was given to people suffering from a lung disease because according to tradition helped cure.
I hope to prepare this Anime Tap Soup and that is to your liking, In conclusion I would advise to accompany this dish with a Bardolino or good Merlot.

[Photos: Panoramio.com]