Grilled squab with farro, kabocha squash, cavolo nero, and pomegranate salsa from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 346) by Suzanne Goin and Teri Gelber

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate squab 4 hours or overnight.

  • Jardimc on December 19, 2020

    Excellent components of the squab, farro and salsa. The pomegranate salsa is outstanding and makes a holiday meal sparkle. Thoroughly enjoyed this fine meal. Pp. 346-8

  • SACarlson on January 19, 2014

    The pomegranate salsa is the real star of this dish. I'm not convinced that the rest of the recipe is worth the hassle of all the preparation, but the pomegranate salsa is really worth making again and again.

  • TrishaCP on January 08, 2012

    Subbed cut up bone-in, skin on chicken for the squab and it worked well with the other elements on the menu. Roasted the chicken for about 20 minutes and then finished under the broiler.

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