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