How to make the Game Stuffing:
Clean
the squab, salt the inside and fill in with the sage, rosemary, and
diced bacon.
Heat the
oil and butter in a pan and saute the squab. Finish cooking in the oven.
When the squab is done, bone and skin it and put it through a food mill.
Mix together with Parmigiano, eggs, nutmeg, salt and pepper. Keep in a cool
place until ready to use. This stuffing is used for tortelli or ravioli, which should be
served in capon broth or, if a sauce is desired, an herb sauce is best.
Recipe courtesy of The Italian Trade Commission.
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