Piccione Ripieno


Four squabs
1/4 lb. top round of veal
1/4 lb. pancetta
1/4 prosciutto, diced
1/4 lb. cooked, pickled tongue, diced
1/2 carrot, chopped
1/2 stalk celery, chopped
Two cloves
1/2 glass Marsala
Two tbs. grated Parmigiano
bay leaves
1/4 lb. butter
1/2 onion, chopped

How to make the Piccione Ripieno – Stuffed Squab:

Bone the squabs, wash, and pat dry. Grind the veal and the pancetta and mix with the prosciutto and tongue, diced—Brown the vegetables in half the butter. Add salt and pepper and the ground and chopped meats. Cook for 15 mins. over medium heat. Add Marsala and Parmigiano, mix well and remove from heat. Cool.

Fill the squab with the stuffing and secure it with caul fat in such a manner as to prevent the filling from falling out. Please place them in a greased baking pan with the remaining butter, a few bay leaves, and salt. Cook in the oven at 450’F for about 45 mins, turning frequently. Remove from caul fat, slice, and serve with roast potatoes.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.