Entree: Italy – Umbria – Piccione alla Perugina (Roasted and braised Perugian-style pigeon with pancetta, herbs and a red-wine pan sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 2 whole squab (pigeons), approx. 12 oz (340 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 4 oz (115 g) pancetta, diced
- 2 oz (57 g) prosciutto, finely chopped
- 1/2 cup (50 g) fresh breadcrumbs
- 3 tbsp (45 ml) finely chopped shallot
- 2 cloves garlic, minced
- 1 tbsp (15 ml) chopped fresh flat-leaf parsley
- 8 fresh sage leaves, chopped
- 2 small sprigs fresh rosemary
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) low-sodium chicken stock
- 1 tsp (5 ml) red wine vinegar
- Kosher salt
- Freshly ground black pepper
- Lemon wedges, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Pat the squab dry and season the cavity and skin with salt and pepper.
2. In a small bowl combine pancetta, prosciutto, breadcrumbs, parsley, chopped sage, and a pinch of pepper; add 1 tsp (5 ml) of olive oil to bind. Spoon this mixture evenly into the cavities of each squab, pressing lightly to compact.
3. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter in a heavy ovenproof skillet over medium-high heat. Brown the squab on all sides, about 3 minutes per side, then transfer to a plate.
4. Add remaining 1 tbsp (15 ml) olive oil to the skillet and reduce heat to medium. Sauté the diced pancetta until it renders and becomes lightly crisp, about 4 minutes. Add shallot and garlic and cook until fragrant, about 1 minute.
5. Deglaze the pan with the red wine, scraping up browned bits, and reduce by half, about 3–4 minutes. Stir in the chicken stock, red wine vinegar, and tuck in the rosemary sprigs.
6. Return the squab to the skillet, spoon some sauce over them, and transfer the skillet to the oven. Braise until the squab is cooked through but still juicy, about 18–22 minutes (internal temperature around 160°F/71°C).
7. Remove the skillet from the oven and transfer the squab to a warm platter. Discard rosemary sprigs. Place the skillet over medium heat and simmer the sauce until slightly reduced; whisk in remaining 1 tbsp (14 g) butter for gloss and adjust seasoning with salt and pepper.
8. Spoon the pan sauce over the squab and serve immediately with lemon wedges alongside rustic bread or polenta.