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

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

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