Palomba alla ghiotta
Palomba alla Ghiotta is a dish steeped in ancient Umbrian tradition, typical of the Orvieto and Terni area. Roasted squabs stuffed with a flavorful filling made from black olives, capers, and offal, which imparts a rich and characteristic taste. A recipe that embodies the culinary wisdom of country cooking, where nothing goes to waste and every ingredient contributes to creating a bold, Mediterranean balance of flavors.
Preparation
- 1
Clean the squabs, removing any remaining feathers and the bile sac from the offal. Rinse thoroughly under cold water and pat dry with paper towels.
- 2
Finely mince the squab offal together with the black olives and well-rinsed capers. Add salt, pepper, and two minced sage leaves. Mix the filling until homogeneous.
- 3
Stuff the squabs with the prepared filling, closing the opening with toothpicks or kitchen twine.
- 4
Heat oil in a large casserole over medium-high heat. Brown the squabs on all sides until golden, about 10-12 minutes.
- 5
Deglaze with white wine and let the steam evaporate for 2-3 minutes.
- 6
Add the broth, remaining sage leaves, and adjust seasoning with salt and pepper. Cover and reduce heat to medium-low.
- 7
Braise the squabs for approximately 40-45 minutes, turning halfway through cooking, until the meat is tender.
- 8
Transfer the squabs to a heated serving platter and cover with aluminum foil.
- 9
Increase the heat and reduce the cooking sauce until it reaches a creamy consistency, about 5 minutes.
- 10
Pour the reduced sauce over the squabs and serve hot, accompanied by the cooking sauce.
Chef's Tips
If squabs are difficult to find, young chickens or quails can be used as a substitute, adjusting cooking times slightly. For a more refined result, prepare the filling the day before to allow the flavors to meld together.