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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion coarsely minced
- 1 lrg carrot peeled, and
- Â Â coarsely minced
- 2 x celery stalks coarsely minced
- 2 x garlic cloves minced
- 1 c. red wine
- 1 c. port
- 6 c. chicken stock
- 2 x piquillo peppers diced
- 1Â 1/2 tsp coarsely-cracked black pepper
- Â Â Salt to taste
- 2 Tbsp. unsalted butter
- 2 Tbsp. extra virgin olive oil
- 4 x squab - (abt 1 lb ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1 lrg onion finely minced
- 2 x garlic cloves finely minced
- 1 Tbsp. cumin seeds grnd
- 3 c. water
- 1 Tbsp. salt
- 1 c. finely-grnd yellow cornmeal
- 2 c. cooked chickpeas liquid removed, pureed
- 2 Tbsp. butter
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. minced fresh parsley
Direcciones
- Piquillo-Black Pepper Sauce: Heat the oil in a medium saucepan over medium heat. Add in the onion, carrot and celery and cook till soft. Add in the garlic and cook 1 minute.
- Increase the heat to high. Add in the red wine and port and cook till reduced by three-quarters. Add in the stock and cook till reduced to 2 c..
- Strain the sauce into a bowl and add in the piquillo peppers and, cracked pepper and season with salt.
- Oven Roasted Squab: Preheat oven to 450 degrees.
- Heat butter and oil in a large saute/fry pan over medium high heat. Season the squab with salt and pepper to taste and place in the pan, breast-side down and cook till golden. Turn the squab over, place in the oven and roast for 10 to 12 min. Remove from the oven and let rest 5 min.
- Chickpea Polenta: Heat extra virgin olive oil in a medium saucepan over medium heat. Add in the onions and garlic and cook till soft. Add in the cumin and cook for 2 min.
- Increase the heat to high, add in the water and 1 Tbsp. of salt and bring to a boil. Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 min, stirring with a wooden spoon occasionally till the mix pulls away from the pan.
- Add in the chickpea puree and cook for 5 min. Place the mix into a buttered 8- by 10-inch baking dish and chill till hard, about 2 hrs.
- When ready to serve, heat the butter in a large skillet over medium heat. Cut the polenta into 2-inch squares or possibly circles, season with salt and pepper and saute/fry on both sides till golden. Garnish with parsley and serve with the squab and pepper sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1070g | |
| Recipe makes 4 servings | |
| Calories 972 | |
| Calories from Fat 409 | 42% |
| Total Fat 46.28g | 58% |
| Saturated Fat 13.09g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 2812mg | 117% |
| Potassium 1196mg | 34% |
| Total Carbs 79.75g | 21% |
| Dietary Fiber 10.5g | 35% |
| Sugars 9.66g | 6% |
| Protein 33.31g | 53% |
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