Squabs Cúcuta, Norte de Santander
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
20 minutes
Number of servings
8
Difficulty
Medium
Ingredients
16
piece(s) squabs (young pigeons)
2
piece(s) lemons (juice)
1
piece(s) red bell pepper, finely chopped
1
piece(s) onion
2
clove(s) garlic, finely chopped
1
piece(s) parsley, finely chopped
1
tbsp yerbabuena (mint)
3
piece(s) butter
2
cup(s) water
salt, cumin and pepper
Directions
- The squabs, no older than when they finish feathering, approximately 2 to 3 weeks, are killed, plucked and cleaned.
- Rub with lemon.
- Prepare a sauce by sautéing the onion, bell pepper and garlic in the butter, and add the herbs and seasonings.
- Cook the squabs, sauce and water over low heat; cover and let simmer for 20 minutes.
- Another way to prepare them is this: once cleaned, rub with salt and pepper, sauté in butter and then let simmer in white wine, about 15 minutes.
- Serve with white rice.