Piccione Selvatico Ripieno (ligurian Style Stuffed Squab)

Piccione Selvatico Ripieno, or Ligurian Style Stuffed Squab, is a traditional dish from the Liguria region of Italy. This recipe features a succulent and flavorful filling, wrapped in tender squab meat, and cooked to perfection.

Piccione Selvatico Ripieno (ligurian Style Stuffed Squab)

Ingredients

  • 4 squabs, cleaned and deboned
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • Salt and pepper to taste
  • 4 tablespoons olive oil

Instructions

  1. In a bowl, mix together the breadcrumbs, Parmigiano-Reggiano cheese, garlic, parsley, pine nuts, and raisins. Season with salt and pepper.
  2. Stuff each squab with the breadcrumb mixture.
  3. Secure the opening of each squab with kitchen twine.
  4. In a large skillet, heat the olive oil over medium heat.
  5. Place the squabs in the skillet and cook for 10 minutes on each side, or until golden brown.
  6. Reduce the heat to low, cover the skillet, and cook for an additional 40 minutes, or until the squabs are cooked through.
  7. Remove the kitchen twine and serve the squabs hot.

Cooking & Preparation

Preparation time:
25 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Skillet Kitchen twine

Tools

Chef's knife Cutting board

Serving suggestions

Serve the Piccione Selvatico Ripieno with a side of roasted vegetables and a glass of red wine for a complete meal.

Tips & tricks

For a crispy skin, you can sear the squabs in a separate pan before stuffing and finishing the cooking process.

Cost

$40