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Cotechino-stuffed squab with silverbeet

Australian Gourmet Traveller Italian main course poultry recipe for cotechino-stuffed squab with silverbeet

By Rodney Dunn
  • Serves 4
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Cotechino-stuffed squab with silverbeet


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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • Author: Rodney Dunn