Fennel Roasted Squab

With Orzo And Broccolini

Herbaceous fennel and broccolini add a fresh compliment to succulent roasted squab. A simple, tasty meal perfect for an early spring dinner.

Active Time: 50 MIN
Total Time: 1 HR 30 Mins
Serves: 4

Ingredients

Squab:

  • 4 King Cal Whole Squab

 

Fennel Seasoning:

  • Pollen Ranch Lavender fennel sea salt
  • 1 tbsp per squab
  • Extra Virgin Olive Oil 

 

Broccolini:

  • 2 Bunches of Broccolini 
  • 1 Vegetable bouillon cube (optional)
  • Pinch of kosher salt 

 

Orzo:

  • 1 ¼ c Orzo
  • ¾ c. water
  • Extra Virgin Olive Oil 
  • Pinch of kosher salt

How to Make It

Step 1: Prepare the Squab

Preheat the oven to 375 F degrees.

Combine all the seasoning ingredients in a mixing bowl and make sure they are thoroughly combined.

Rinse & pat the squab dry.

Lightly rub squab with olive oil and rub squab with seasoning mix.

Place squab breast side up in a shallow ovenproof dish.

Roast squab in the oven uncovered for 20-30 minutes or until squab is done. (best served medium rare)

In the meantime prepare both the orzo and broccolini.

Step 2: Prepare the Orzo

In a skillet over low-medium heat, melt the butter.

Then add the uncooked Orzo, and mix well to coat the pasta in the butter. Stir continuously until the pasta is lightly golden brown, about 4 minutes.

Whisk in the water or broth, and bring to a low boil.

Then reduce the heat to low, cover and let simmer until all of the liquid is absorbed, about 15 minutes.


Step 3: Prepare the Broccolini

Bring water to boil in a medium pot. Add 1 vegetable bouillon cube (optional) for flavor and dissolve completely.
Fill a separate bowl with ice water.

Add broccolini to boiling water and cook for 4 to 5 minutes.

Immediately plunge into cold water. Remove and pat dry. Season with salt.

Plate & enjoy.

Ready to try squab for yourself?