Fideos

Method

1. For the pigeon stock: put the pigeon carcass, carrots, onion, celery, peppercorns, bay leaves and thyme into a pan. Cover with water and bring to the boil. Leave to simmer for up to an hour and strain.

2. For the fideos: preheat the oven to 200C/ gas 6. Heat 1 tablespoon of oil in a large, heavy bottomed frying-pan.

3. Fry the pasta until golden on all sides, stirring all the while to avoid burning. Drain on kitchen paper.

4. Preheat a griddle pan until hot. Cook the onion, garlic and tomatoes until softened and slightly charred. It will take about 5 minutes for garlic and tomatoes and 10 -15 minutes for the onions. Once softened, blend them together with the chipotles.

5. Heat the remaining olive oil and fry the purée. Season with salt, pepper, a small pinch of sugar and oregano. Cook for 5 minutes, add the stock and simmer for a further 10 -15 minutes, allowing the flavours to combine.

6. Arrange the pasta in individual baking dishes pour over the sauce and bake until tender - this will take about 20 minutes.

7. Serve in earthenware bowls, garnished with a dollop of cream, a little coriander and a grating of pecorino.

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Ingredients

Pigeon stock

1 pigeon
2 quartered Carrots
1 quartered onion
1 celery stick, roughly chopped
6 peppercorns
2 Bay leaves
1 sprig fresh thyme

For the fideos

2 tbsp Olive oil
250g angel hair pasta
1 medium onion
2 cloves garlic
800g quartered Tomatoes
pinch soft brown sugar
pinch Oregano
4 tsp sour cream
500ml pigeon stock, or chicken stock
500ml pigeon stock, or chicken stock
1 tbsp chopped coriander
1-2 tbsp chipotles en adobo, or pimenton
100g Pecorino cheese, grated

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