Cotechino-stuffed squab with silverbeet


You'll need

4 (about 350gm each) squab 60 ml (¼ cup) extra-virgin olive oil 500 gm (about 1 bunch) silverbeet, rinsed, leaves coarsley chopped and stems thinly sliced 50 gm butter 1 onion, thinly sliced 300 ml pouring cream   Cotechino stuffing 80 ml (1/3 cup) olive oil 1 onion, thinly sliced 2 stalks celery, finely chopped 500 gm cotechino sausage 6 sage leaves, coarsely chopped 50 ml red wine

Method

  • 01
  • Preheat oven to 220C. For cotechino stuffing, heat oil in a frying pan, add onion and sauté over low heat for 12 minutes or until soft. Add celery and cook over medium heat for 3 minutes. Remove casing from sausage and crumble meat into frying pan, add sage and cook for 5 minutes. Add red wine and simmer for 5 minutes or until reduced by half. Season to taste with sea salt and freshly ground black pepper. Cool, then spoon evenly into the cavities of squab.
  • 02
  • Season squab with sea salt and freshly ground black pepper and place in a roasting pan. Drizzle with olive oil and roast for 20 minutes or until golden brown. Remove, cover with foil and rest for 10 minutes.
  • 03
  • Meanwhile, heat butter in a large saucepan until foaming, add onion and silverbeet stems and sauté for 10 minutes or until soft, add cream and simmer for 10 minutes. Add silverbeet leaves and cook for 5 minutes or until wilted, season to taste. Serve squab with silverbeet, drizzled with pan juices.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

May 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool