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How to make the sopa coada: Split in half and clean the squab, generously seasoning with salt. Sauté
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 325ºF
Note:
Squab may be replaced with chicken and sometimes with tripe in
the sopa coada.
Recipe courtesy of The Italian Trade Commission.
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