Receta Roasted Squab With Bartlett Pears And Porcini Mushrooms

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Raciónes: 4

Ingredientes

Cost per serving $10.75 view details
  • 2 c. water
  • 1/2 c. white wine
  • 1 Tbsp. sugar
  •     Juice and grated zest of 1/2 lemon
  •     Juice and grated zest of 1/2 orange
  • 10 x black peppercorns
  • 1 sprg rosemary
  • 2 x pears peeled, cored,
  •     and cut into halves
  • 1 Tbsp. butter
  • 2 Tbsp. extra virgin olive oil
  • 4 x squab
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 3 Tbsp. extra virgin olive oil
  • 1 ounce dry porcini mushrooms

Direcciones

  1. For the Pears: Combine water, wine, sugar, lemon juice, lemon zest, orange juice, orange zest, peppercorns and rosemary in saucepan and bring to simmer over medium heat, 3 to 4 min. Add in pears and poach till tip of knife can be easily inserted into flesh, 15 to 20 min. Remove pears from liquid with slotted spoon.
  2. Heat butter and extra virgin olive oil in separate pan over medium heat. Add in pears and brown on both sides, 6 to 8 min.
  3. For the Squab: Soak porcini mushrooms in hot water for 30 min. Sprinkle squab inside and out with salt and pepper.
  4. Heat oil over medium-high heat in oven-proof skillet. Brown squab on all sides, 6 to 8 min. Add in mushrooms to pan.
  5. Transfer skillet to oven and roast at 350 degrees till squab is done but still slightly pink inside, 25 to 30 min. Add in Pears to skillet to hot, another 5 min.
  6. Divide squab, mushrooms and pears among 4 plates.
  7. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 337g
Recipe makes 4 servings
Calories 402  
Calories from Fat 250 62%
Total Fat 28.14g 35%
Saturated Fat 6.36g 25%
Trans Fat 0.0g  
Cholesterol 106mg 35%
Sodium 84mg 4%
Potassium 361mg 10%
Total Carbs 12.98g 3%
Dietary Fiber 1.6g 5%
Sugars 9.53g 6%
Protein 19.41g 31%
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