Sopa Coada


6 squabs
6 tbs. butter
1 cup white wine
1qt. chicken broth
6 thick slices bread
4 tbs. grated Parmigiano
1 tbs. salt

How to make the Sopa Coada – 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

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

Regional recipe from Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at