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Pennette with Squab Ingredients

one squab 200 g mixed ground meat one celery stalk one carrot, one onion 2 garlic cloves 3 tablespoons tomato paste 4 “Stella” heirloom tomatoes one cup of white wine half a liter of water 2 sweet bay leaves one cup of Vin Santo one sprig of rosemary one leek salt black pepper extra virgin olive oil

In a saucepan sauté the clean, chopped vegetables with a little extra virgin olive oil, and then add the ground meat and the cleaned squab, cut into pieces. Baste the whole dish with Vin Santo. Cook over high heat until all the alcohol has cooked off. At this point add the tomatoes cut into pieces, the tomato paste, white wine, water and sweet bay leaves. Put the dish to cook over low heat for at least an hour, salting and peppering to taste. Cook the penne al dente, and season with plenty of sauce. The aromas will amaze you.

Recommended wine Roviccio / D.O.C.G. Morellino di Scansano / Azienda Agricola Boschetto di Montiano

The recipes of Maremma in Pentola  

Pennette al piccione - English

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