3 squab
salt and pepper, to taste
extra virgin olive oil, as needed
2 tablespoons dry black currants
18 thin tahitian squash slices
6 mâche lettuce, small bunches
Servings: 6
1. Bone the squab breasts and remove the thighs and legs. Season with salt and pepper and sauté the breasts and thighs in olive oil until done, approximately 10-15 minutes.
2. Place the currants in a bowl and cover with hot water.
3. Cook the squash slices in boiling water for 40 seconds. Cut the slices in half and arrange them on each of 6 plates as fans opening toward the plate's border.
4. On the other side of each plate, arrange some mâche lettuce; season with salt and pepper.
5. Slice the breasts; arrange the meat with the legs on the squash. Keep the plates in a warm place.
6. Drain the currants and sauté in 2 tablespoons (30 milliliters) of olive oil. Sprinkle the currants around the plates and serve.
salt and pepper, to taste
extra virgin olive oil, as needed
2 tablespoons dry black currants
18 thin tahitian squash slices
6 mâche lettuce, small bunches
Servings: 6
1. Bone the squab breasts and remove the thighs and legs. Season with salt and pepper and sauté the breasts and thighs in olive oil until done, approximately 10-15 minutes.
2. Place the currants in a bowl and cover with hot water.
3. Cook the squash slices in boiling water for 40 seconds. Cut the slices in half and arrange them on each of 6 plates as fans opening toward the plate's border.
4. On the other side of each plate, arrange some mâche lettuce; season with salt and pepper.
5. Slice the breasts; arrange the meat with the legs on the squash. Keep the plates in a warm place.
6. Drain the currants and sauté in 2 tablespoons (30 milliliters) of olive oil. Sprinkle the currants around the plates and serve.
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