Pappardelle with Squab

Name: Pappardelle with Squab (Pappardelle al Sugo di Piccione)
Total time: 1 h 45 min
Yield: Serves 4 people
Cuisine: Italy
Ingredients: 2 squab, about 1 pound each; 2 thin slices of pancetta; 3 tablespoons butter; 4 whole fresh sage leaves plus 8 finely chopped; Freshly ground black pepper; 2 tablespoons vegetable oil; ⅓ cup Parmigiano-Reggiano, freshly grated; Pappardelle made with 3 eggs and 2 ¼ cups flour; ½ cup dry white wine; Salt

Pappardelle al Sugo di Piccione

Preparation info

Serves
4
people

Difficulty
Easy
Ready in
1 hr 45

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

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.

Ingredients

2 squab, about 1 pound each
2 thin slices of pancetta
4 whole fresh sage leaves plus

Europe
Italy
Main course
Mediterranean
Pasta

Method

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