Italian Recipes
PICCIONE RIPIENO

PICCIONE RIPIENO

Stuffed Squab

How to make the Stuffed Squab:

Bone the squabs, wash and pat dry. Grind the veal and the pancetta and mix with the prosciutto and tongue, diced. Brown the vegetables in half the butter. Add salt and pepper and the ground and chopped meats. Cook for 15 mins. over a medium heat. Add Marsala and Parmigiano, mix well and remove from heat. Cool.

Fill the squab with the stuffing and secure with caul fat in such a manner as to prevent the stuffing from falling out. Place them in a greased baking pan with the remaining butter, a few bay leaves and salt. Cook in oven at 450'F for about 45 mins, turning frequently. Remove from caul fat, slice and serve with roast potatoes.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM