Diary of a Tuscan Chef excerpt-

Piccione Ripieno
stuffed squab

If you make an extra squab or two, you can have an easy risotto or pasta. Just de-bone the bird, (or if you’re lazy cut it in pieces and let people eat the meat off the bone, which can be fun.) Mix the meat of one squab into a risotto (for 2 people) halfway through the cooking time; or dress up a plate of spaghetti with the squab, a little olive oil, some chopped parsley and fresh ground black pepper.

serves 4

4 squab
salt and fresh black pepper to taste
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 bay leaves
12 juniper berries
12 whole cloves
4 sticks cinnamon
4 cloves garlic peeled
3 cloves garlic peeled and chopped
1 onion quartered
½ cup onion roughly chopped
11 tablespoons extra virgin olive oil
2 tablespoons fresh chopped oregano
2 cups cleaned, sliced, mixed mushrooms ( shiitake, oyster, cremini)
¾ cup red wine
1 stalk celery, cut into ½ inch pieces
1 carrot, cut into ½ inch pieces
4 slices panchetta

preheat the oven to 375 degrees F. Wash and dry the squab well, removing the giblets and reserving them for another use.
With your fingers, pull off the extra fat (don't use a knife, you might cut the skin which keeps the bird moist.) Salt and pepper the flesh and cavities of the squab. Divide the fresh rosemary, thyme, bay leaves, juniper berries, cloves, cinnamon whole garlic cloves and onion quarters into 4 batches and use them to stuff the squab cavities.
To a medium saute pan, add the 3 tablespoons of olive oil and the chopped garlic and heat over medium. When the garlic starts to color, after 3 or 4 minutes add the oregano, mushrooms and salt and pepper to taste. Cook the mushrooms for 7 to 8 minutes, lowering the heat if the garlic starts to burn. Set the mushrooms aside.
Meanwhile, pour the remaining ½ cup of olive oil in large, ovenproof saute pan and heat over medium-high. When the olive oil is hot, add the squab and brown on all sides. (Be careful, the oil will splatter.) Remove the pan from the heat and add the wine. (Again be careful) .) Return the pan to the heat until the wine reduces completely, for about 1 minute. Add the celery, carrot, chopped onion and stir.
Turn the squab breast side up and lay one slice of panchetta on top. Place the squab in the oven and cook them for 15 minutes. Turn and cook for another 10 minutes. Transfer the vegetables to a food processor and puree. Stir the reserved mushrooms into the puree and pour the mixture back into the pan. Lower the oven temperature to 300 degress F. Return to the oven and cook the squab for another 15 minutes or so, depending on their size. They are done when the juices run clear.