This is something of a pantry dish that comes together very rapidly if you have the ingredients on hand. The hardest part of putting this together is the garlic: I use my own preserved garlic
, and if you have some use it -- it makes the dish. If you don't have any, roast a head of garlic instead. It's not the same, but it will get you close. Everything else in this recipe is easily available at supermarkets. If you don't have squab, pigeon or dove, use quail breasts. Quail will get you closest in terms of size and texture, although the flavor will be different.