Cut up squabs. Reserve 2 whole breasts and all the livers. Bone and skin breasts; divide into halves and set aside. Roast bones and legs to make stock. In stock pot, combine 1-1/2 pounds of roasted squab bones and skin with 8 cups of cold water to cover. Bring to boil; reduce heat and simmer gently, about 30 minutes, skimming as needed. Add 1 medium onion; 1 carrot, cut into 1-inch pieces; 1 celery stalk, cut into 1-inch pieces; and 1 bouquet garni. Simmer, uncovered, for 2-1/2 hours, adding water as needed to cover. Strain. Cool and refrigerate. Remove the fat when ready to use. Clarify with 1 egg white and fresh herbs. Strain and set aside.
For raviollinis, prepare squab liver mousse as follows: Sauté bacon; sweat garlic and shallot. Add reserved livers to sauté pan; season with salt and pepper. Cook until done. Remove all to food processor and process until smooth. Strain and stir in whipping cream. Set aside.
Flatten and roll out pasta on lightly floured board. On one half of sheet of pasta, portion 1/2 teaspoons of liver mousse filling about one inch apart. Dip finger in water and run it around the fillings. Fold over the unfilled half of pasta sheet, taking care to cover each mound so that no air is trapped. Press firmly together to seal. Using a zig zag cutter, cut into squares with filling in center. Check each piece to be sure it is well sealed. Set aside.
Peel and blanch asparagus until tender. Keep warm. Slice morels into rounds and sauté in 1 tablespoon butter. Season with salt and pepper; add to asparagus and keep warm.
To serve: Cook raviollinis in boiling salted water; drain. Meanwhile sauté reserved breast halves in butter over high heat until done, about 2 to 3 minutes per side.
Serving Tips & Suggestions
Arrange asparagus and morels in shallow soup bowl. Ladle on consommé. Spoon raviollinis over and arrange breasts on top. Serve hot.
This Recipe Contributed By
Chef Ron Seigel
|4 whole fresh California squabs |
|2 tablespoons minced bacon |
|1 clove garlic; minced |
|1 small shallot; minced |
|2 tablespoons whipping cream |
|1 sheet fresh pasta (9”x13”) |
|1 bunch fresh asparagus |
|8 ounces fresh morel mushrooms |
|Salt and pepper |