Quarter the squabs. Slice the onion and brown in a small saucepan with 1 1/2 oz. of butter. When the onion begins to get tender, add the squab pieces to the saucepan and brown, moistening with wine. When all the wine is evaporated, pour in 1/2 cup of water, add sage, a pinch of pepper, salt and let cook on a very low heat for 15 min. Remove from heat, de-glaze and reserve the pan juices. Let cool and de-bone the squab completely. Set aside.
Cook the rice in boiling salted water and, after 6-7 mins, drain and put it in a large bowl. Add the squab pan juices, half the remaining butter, the eggs, 4 tbs. Parmigiano, and mix well.
Butter a baking pan and sprinkle with breadcrumbs. Arrange the rice in layers, each topped with pieces of squab. Sprinkle the top layer with the remaining Parmigiano, dot with the remaining butter, and bake in a preheated oven (375ºF) for about 20 mins. When it is done, let it rest for 4-5 mins. before serving. |
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