Squab Stew

Saute the minced garlic, shiitake, and light Shoyu sauce in olive oil, then set aside the broth that forms

Prepare a steamer basket by placing lemongrass to aromatize the water, then quickly steam the peas

Remove and immediately shock in cold water to stop cooking

Drain and pass through olive oil before assembling the dish

Pan-fry the squab in a thread of olive oil

Then, wrap the meat with a mixture of coarse salt and Rosa pepper flakes

Assembly

1 - Place the shiitake at the center of the plate

2 - Top with the meat

3 - Surround with tart peas

4 - Drizzle Shoyu sauce over the peas

5 - Garnish with lemongrass