Recipe Courtesy of The Babbo Cookbook (Clarkson Potter 2002)
2 tablespoons honey
¼ cup balsamic vinegar
1 cup extra virgin olive oil
Leaves from ½ bunch of fresh thyme
1 large red onion, thinly sliced
4 whole squab, breast and backbones removed
4 bricks, standard garden variety, well wrapped in foil
Salt and freshly ground black pepper, to taste
Roasted Beet Farrotto
4 tablespoons porcini mustard
Serves 4
In a non reactive casserole just large enough to fit all the squab in one layer, combine the honey, vinegar, olive oil, thyme leaves, and onion and mix well. Add the squab and turn to coat, making sure that as much of each bird is in contact with the marinade as possible, Cover an refrigerate for at least 4 hours, or up to 8 hours, running the squab occasionally.
Preheat the grill or broiler. Place the bricks on the grill and heat until very hot.
Remove the squab from the marinade and pat dry with paper towels. Season with salt and pepper. Place the squab breast down on the hottest part of the grill, carefully place a hot brick on top of each and cook for 6 minutes on each side. Then, using tongs, remove the brick, carefully turn the squab, replace the brick, and grill the other side for 4 to 6 minutes or until medium rare, about 130 degrees F on an instant- read thermometer.
To assemble the dish, place some of the farrotto in the center of each of four warmed dinner plates. Place a squab atop each mound of farrotto and top with a tablespoon of porcini mustard.
Roasted Beet Farrotto
2 large red beets
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons pomegranate molasses (available in specialty stores)
1 ½ cups farro (spelt)
½ cup Brown Chicken Stock
Parmesan-Reggiano, for grating
Serves 4 as a side dish
Preheat the oven to 400° F.
Trim the tops off the beets and drizzle then with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil, and roast until tender, about 40 minutes. When cool enough to handle, peel the beets and cut each in half, then cut into half-moon slices about ¼ inch thick. Place the slices in a bowl and gently toss with the pomegranate molasses and so. Set aside.
Bring 3 quarts of water to a boil and 1 tablespoon of salt. Set up and ice bath nearby, and cook the farro in the boiling water until tender yet not completely cooked, about 20 minutes. Drain the farro and place it in a sauté pan with the chicken stock. Add the sliced beets and toss over high heat until most of the chicken stock has been absorbed and the farro is completely cooked through, about 3 minutes. Adjust the seasoning with salt and pepper, grate the Parmesan over, and serve immediately.
Porcini Mustard
½ red onion, finely chopped
1 cup balsamic vinegar
2 ounces dried porcini mushrooms
¼ cup Dijon mustard
¼ cup extra-virgin olive oil|
¼ cup canned black truffles, finely chopped
Makes 2 cups
In a medium, heavy-bottomed saucepan, combine the onion, vinegar, 1 cup water, and the mushrooms and bring tot a boil. Reduce to a simmer and cook until the liquid if reduced by half. Remove form the heat and allow to cool in a large, clean bowl.
Place the cooled mixture into the bowl of a food processor and puree with the mustard and olive oil until emulsified. Pass the mixture through a strainer to remove the mushroom and onion solids, then stir in the black truffles. This can be refrigerated for up to 2 weeks in an airtight container.
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