Alive and Cooking

Prosciutto Squab with Tomato and Basil Salad

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1 small squab bird

4 slices prosciutto

375 ml bottle of beer (of your choice)

Salt and pepper

Extra virgin olive oil


1 red onion, finely diced

1 clove garlic, finely chopped

½ cucumber, cubed

1 ½ punnets cherry tomatoes, halved

½ bunch fresh basil leaves, torn

3 tbsp. extra virgin olive oil


Sprinkle the squab with salt and pepper. Wrap in prosciutto, then brown the squab in a pan with a generous amount of oil until coloured. Pour in the beer, bring to the boil, then cover and simmer until cooked through.

Mix all the salad ingredients together and serve on the side.

Serves 2

Prosciutto Squab with Tomato and Basil Salad