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Рецепт Roasted Squab With Bartlett Pears And Porcini Mushrooms

by Global Cookbook

Ингредиенты

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

Инструкции

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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