PICCIONE RIPIENO

Ingredients

4 squabs
1/4 lb. top round of veal
1/4 lb. pancetta
1/4 prosciutto, diced
1/4 lb. cooked pickled tongue, diced
1/2 carrot, chopped
1/2 stalk celery, chopped
2 cloves
1/2 glass Marsala
2 tbs. grated Parmigiano
bay leaves
1/4 lb. butter
1/2 onion, chopped
salt
pepper

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