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Our recipe: "sopa coada"
Plunk, clean and boil some medium aged
pigeons with carrots and celery.
Once they cooled down, strip their meat from the bones and
keep it apart.
Filter the cooking soup in order to remove possible little
bones, then add to it minced beef meat and enough salt and
pepper.
Lay in an oven-resistant pan fresh bread slices (1cm. thick)
and soak them with the soup (called "montasu"
or "montassł").
Put the pigeon meat on them and grate some parmesan cheese
all over.
Cover the pigeon with a second layer of bread and "Montasu",
add again the pigeon pieces and the parmesan.
End with a third layer of bread topped by some grated
parmesan.
Put everything in a low heated oven and keep it for
about 2 hours.
Pour every now and then some soup on the "sopa"
so that it does not burn.
When the cooking time is over - the upper crust should
be brownish and a little hard - reverse the pan on a tray
and serve very hot.
Serve apart more hot soup and pour it on each "sopa
coada" dish.
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Our restaurant is closed on sunday.
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Other house specialities:"baccalą"
(cod), "anguilla in umido" (eel in the sauce),
fried fisch from the laguna, tipical disches from "Veneto"
area(bigoi in salsa).
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Our wines
White wines from the following labels:Vigne
Venete, S. Osvaldo, Carmina, Friuli Pittaro, Filiputti,
Fellunga, Conchi y
Toro.
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Red and rose' wines:
Venegazzł,
S. Osvaldo, Vigne Venete, Angelo Pittaro, Borgo delle
Rose, Filiputti, Conchi y Toro. |
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Dessert wines:
S. Osvaldo. Pavesev
Prago, Pantelleria Colosi, Deorą. |
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Italian champagnes:
Carmina, Franciacorta. |
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