Squab with onion Fuentes de Ebro PDO

By 29 July, 2022 RECETAS_EN
DifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
 2 squabs
 2 cloves of garlic
 2 Fuentes de Ebro PDO onions
 1 knob of butter
 250 ml liquid cream
 Olive oil
 Salt and pepper
1

Season the squabs with salt and pepper, introduce a clove of garlic in each one and place them in a clay pot. Grease them with two tablespoons of olive oil. Put the pan in the oven, preheated to 200 ºC, for 10 minutes.

2

On the other hand, cut the onion into julienne strips and poach it in a pan with the butter. Remove a part for later.

3

Add the liquid cream and, when it has reduced. Let boil for a minute, stir and set aside.

4

Take the pigeons out of the oven, they can be served whole or chopped, place them in the center of the plate, add the reserved onion and finish by pouring the onion sauce on top.

Category

Ingredients

 2 squabs
 2 cloves of garlic
 2 Fuentes de Ebro PDO onions
 1 knob of butter
 250 ml liquid cream
 Olive oil
 Salt and pepper

Directions

1

Season the squabs with salt and pepper, introduce a clove of garlic in each one and place them in a clay pot. Grease them with two tablespoons of olive oil. Put the pan in the oven, preheated to 200 ºC, for 10 minutes.

2

On the other hand, cut the onion into julienne strips and poach it in a pan with the butter. Remove a part for later.

3

Add the liquid cream and, when it has reduced. Let boil for a minute, stir and set aside.

4

Take the pigeons out of the oven, they can be served whole or chopped, place them in the center of the plate, add the reserved onion and finish by pouring the onion sauce on top.

Squab with onion Fuentes de Ebro PDO