Squab of Bresse with salt crust

Piccione di Bresse in crosta di sale
Chef: María Antonia Sañudo
Country: España
City: 39800 Ramales (Cantabria)
Address: Barón de Adzaneta, 17
(+34) 942646157

This is without a doubt one of the finest squabs that can be found anywhere in Spain. What’s the secret? First, there is a standard variety used: the squab comes from Bresse, weighing about 450-500 grams each, and is tender and very flavorful. Secondly, the preparation technique has two components: on one hand, the body, covered by a crust of salt, flour, and egg white, is roasted whole in the oven at 230°C for 10 minutes. It is then removed from the oven and left to stand for another 10 minutes. The breasts, which remain completely and uniformly red, are then cut, releasing their juices...