Capirotta soup


1 pheasant, 1 chicken, 1 wild duck, 1 onion, 2 carrots, celery, garlic, 1 ripe tomato, juniper berries, 4 slices of bread, 250 pecorino, salt
and pepper to taste.


Boil the birds with the vegetables to make a broth. When the meat is cooked, drain it and cut it in large pieces. Strain the broth. Toast the bread slices. Place the meat in soup bowls with its broth and top with toasted bread and grated pecorino. Cook in the oven until the cheese gets crusty. Serve hot with broth on the side.