Рецепт Oven Roasted Squab With Piquillo Black Pepper Sauce
Ингредиенты
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Инструкции
- 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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