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Sopa Coada with duck and bresaola della Valtellina
4
180min
Federico Quaglia
Traditional sopa coada with shredded duck, savory broth, and Valtellina bresaola—a warm, layered dish full of rustic flavors and northern soul.
120 g dry bread
200 g bresaola
2 lt duck broth
300 g shredded duck meat from the broth
1 white onion
2 carrots
1 celery stalk
2 garlic cloves
2 bay leaves
1 sprig rosemary
oil
150 ml white wine
120 g parmesan cheese
salt and pepper
Start by preparing the base: in a pot, sauté the celery, carrot, onion, garlic, rosemary, and bay leaves in a bit of olive oil. Once golden, add the shredded duck meat and chunks of stale bread. Deglaze with white wine and let everything absorb the flavor.
In a large ovenproof dish, layer the mixture with slices of bresaola and plenty of grated Parmesan cheese. Continue layering until all ingredients are used, then pour the hot duck broth over the top to soak everything.
Cover the dish with aluminum foil and bake at 130°C (265°F) for 2–3 hours. In the final 10 minutes, remove the foil and raise the temperature to 180°C (355°F) to brown the surface. Serve hot and enjoy!
Tagliofresco
Only Bresaola produced in the province of Sondrio can be called Bresaola. In these valleys, the fresh, dry and aromatic air that blows from the Alps meets the warmer air at the bottom of the valley, creating ideal conditions for seasoning the product. This is where Citterio produces its Bresaola with care and passion. Citterio's Valtellina Bresaola in its "tagliofresco" package seems just sliced; many soft slices immediately ready for a tasty and light meal. Only 2% fat.
