Piccione in Casseruola

For this dish, squab are stuffed with pancetta, garlic, and herbs, seared, then roasted with shallots and livers. The pan is deglazed with wine, chicken stock is added, and the squab braises in the oven or on the stovetop, in the simmering stock.

Some Italian chefs cook squab to medium or well done, but American chefs generally prefer to cook it to medium-rare. At the school, the squab is served as a garnish for squash risotto (see Chef’s Note