Pappardelle with Squab

Name: Pappardelle with Squab (Pappardelle alla Senese)
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Chianti or other red wine; 2 squabs (1-1½ pounds each, approximately) cleaned and quartered; ½ teaspoon fresh sage; 4 ounces prosciutto, minced; Salt and pepper to taste; Salt and pepper to taste; 1 pound canned tomatoes, peeled and pureed; 1 cup Chianti or other red wine; 3 tablespoons olive oil; 4 eggs; 3½ cups flour; 1 medium carrot, minced; 1 medium onion, minced; 1 stalk celery, minced; 6 tablespoons sweet butter

Pappardelle alla Senese

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This dish is a specialty of Siena. The natives of this town in central Tuscany are proud of their independent traditions, the pureness of the Italian they speak, of their age-old rivalry with Florence, of superb red wines, and of the excellent local cuisine. Siena was the birthplace of Ettore Bastianini (1922-1967), a fine Verdi baritone.

Ingredients

Europe
Italy
Siena
Florence
Tuscany
Pasta
Mediterranean

Ingredients

Method