Split in half and clean the squab, generously seasoning with salt. Sauté both sides in 3 tbs. butter. When they start to get golden brown add the white wine, cover the pot and cook slowly over low heat until done. Remove from heat, cool and bone the squabs completely, trying to keep the meat as whole as possible. Using the pot that the squab was in, add the broth and simmer slowly for 15 mins. Skim off any excess fat and keep warm.
Toast bread slices and spread with remaining butter. Arrange the buttered toast in a baking dish and drizzle with the broth. Top with squab meat and the grated Parmigiano; add another layer with the same ingredients and pour the rest of the broth over it. Bake for one hour at 325ºF
Note:
Squab may be replaced with chicken and sometimes with tripe. |
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