Pappardelle with Squab from The Classic Pasta Cookbook by Giuliano Hazan
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.
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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
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