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Lampreia Restaurant, 2400 First Ave. Seattle, Washington 206-443-3301	Scott Carsberg Chef

Squab Breast with Lacinato Rabe and White Truffle Honey
Ingredients per serving
1- squab breast
5 spears Lacinato Rabe
1 tsp.- unsalted butter
2 tsp.- extra virgin olive oil
sea salt
2 tbs.- veal consommé
white truffle honey
Directions
Roast squab breast to medium rare. In another pan gently braise lacinato rabe with butter, olive oil, veal consommé and salt to taste. Arrange rabe on serving plate. Place squab breast in middle. Drizzle truffle honey over squab breast and serve immediately.