Renaissance wrap
Binging with Babish · ♥ 70.1K likes · 2.4M views · 8 min video
Timestamp
Ingredients
Method
Techniques
- 350 g einkorn
- 100 g spelt flour
- 50 g dark rye flour
- 160 g lard
Mix the einkorn, spelt and rye flours, then press the room temperature lard through with the fingers until it is in tiny pieces.
- 70 g whole milk
- 1 whole egg
- 100 g water
Whisk the milk, egg and water until homogenous and add to the dry mix.
Coax into a rough ball; add water if too dry, flour if too wet, aiming for a well-hydrated dough that is tacky but not sticky.
Knead by hand eight to 10 minutes, then build gluten further by rolling out, folding up, rotating and repeating three to four times.
- flour
Cover with a wetted towel and rest 20 to 30 minutes.
Divide off a tangerine-sized hunk and roll out as thin as possible, roughly three millimetres; knead again and rest if it starts tearing.
Heat a cast iron skillet until almost smoking and fry each wrap about two minutes per side until browned and bubbly.
Quarter the grapes, toss with the chopped onions and herbs, and stuff the cavities of the squabs as full as they will go.
Stuffing and trussing the squab
Truss each bird: string under the pope's nose, a figure of eight around the ankles, pulled tight, then round the sides to the front, wings tucked, tied off and trimmed.
- rendered chicken fat
Arrange on a wire rack set in a rimmed baking sheet and baste with rendered chicken fat.
- kosher salt
- black pepper
- ½ whole cabbage
- ½ whole yellow onion
Season gently with kosher salt and freshly ground black pepper and roast at 450F for 15 to 20 minutes, to an internal 145F.
- 1 tsp kosher salt
- 1 tsp anise seed
- 1 tsp caraway seed
- ½ tsp mustard seed
- ½ tsp black peppercorns
- 8 oz water
- 6 oz white vinegar
For the quick pickle, put the thinly sliced cabbage and yellow onion in a heatproof bowl with the kosher salt, anise seed, caraway seed, mustard seed and black peppercorns and mix.
- 4 oz honey
Pour over a boiling mixture of the water, white vinegar and honey, tamp everything under the liquid, cover and let sit at least 30 minutes.
- oil
Beat the egg and oil by hand into an emulsion resembling mayonnaise; cover and refrigerate until needed.
Carve the breasts off the squabs and slice them on the bias.
- sheep's milk farmer's cheese
Reheat a wrap in a hot cast iron skillet for pliability, spread with the mayonnaise, top with thinly sliced sheep's milk farmer's cheese, a generous pile of sliced squab breast and a cautious smattering of the cabbage.