Veneto Recipes
SOPA COADA

SOPA COADA

Squab Soup

How to make the Squab Soup:

How to make the sopa coada: Split in half and clean the squab, generously seasoning with salt. Saute both sides in 3 tbs. butter. When they start to get golden brown add the white wine, cover the pot and cook slowly over low heat until done. Remove from heat, cool and bone the squabs completely, trying to keep the meat as whole as possible. Using the pot that the squab was in, add the broth and simmer slowly for 15 min. Skim off any excess fat and keep warm.

Toast bread slices and spread with remaining butter. Arrange the buttered toast in a baking dish and drizzle with the broth. Top with squab meat and the grated Parmigiano; add another layer with the same ingredients and pour the rest of the broth over it. Bake the sopa coada for one hour at 325°F

Note:
Squab may be replaced with chicken and sometimes with tripe in  the sopa coada.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM