When my mother made pan-roasted squab it was a special treat I would always look forward to. I’ve taken her recipe and adapted it to make this rich, flavorful sauce for homemade pasta.
Remove all the organs from the birds’ cavities and save the livers. Wash the squab under cold running water and pat them dry. Put a slice of pancetta, 2 whole sage leaves and the liver inside each bird.
Heat 1 tablespoon of the butter and the vegetable oil in a braising pan over medium high heat. When the butter foam begins to subside put the squab and the chop