Ingredients with Measurements:
- 2 whole squabs, cleaned and patted dry
- 4 slices of prosciutto
- 8 fresh sage leaves
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven-safe skillet or roasting pan
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the squabs with salt and pepper inside and out.
3. Place 2 sage leaves inside each squab.
4. Wrap 2 slices of prosciutto around each squab, covering the breast and legs.
5. Tie the legs together with kitchen twine.
6. Heat the olive oil in an oven-safe skillet or roasting pan over medium-high heat.
7. Place the squabs in the skillet or roasting pan, breast side up.
8. Sear the squabs for 3-4 minutes on each side until browned.
9. Transfer the skillet or roasting pan to the preheated oven.
10. Roast the squabs for 25-30 minutes or until the internal temperature reaches 165°F.
11. Remove the squabs from the oven and let them rest for 5-10 minutes.
12. Remove the kitchen twine and carve the squabs.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
2 servings
Nutritional information:
Calories per serving: 520
Fat: 30g
Protein: 54g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Substitutions for ingredients:
- Squab can be substituted with Cornish game hen or chicken.
- Prosciutto can be substituted with bacon or pancetta.
- Sage can be substituted with thyme or rosemary.
Variations:
- Add sliced garlic to the skillet or roasting pan before searing the squabs.
- Stuff the squabs with a mixture of cooked rice, diced vegetables, and herbs before roasting.
- Baste the squabs with melted butter or honey during the last 10 minutes of roasting.
Tips and tricks:
- Make sure the squabs are patted dry before seasoning to ensure a crispy skin.
- Let the squabs rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure the squabs are cooked to the correct temperature.
Storage instructions:
Leftover squab can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the squab in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the squab on a platter with roasted vegetables and a side salad.
Garnishes:
Garnish the squab with fresh sage leaves or chopped parsley.
Pairings:
Pair the squab with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted root vegetables, mashed potatoes, or wild rice.
Troubleshooting advice:
If the squabs are not browning evenly, rotate them in the skillet or roasting pan during cooking.
Food safety advice:
Make sure the internal temperature of the squabs reaches 165°F to ensure they are cooked safely.
Food history:
Squab has been a delicacy since ancient times, and was often served to royalty and nobility.
Flavor profiles:
The combination of salty prosciutto and earthy sage complements the rich flavor of the squab.
Serving suggestions:
Serve the squab as a main course for a special occasion or romantic dinner.
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Region: Italian