| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh pappardelle |
| 3 |
tb |
Extra virgin olive oil |
| 6 |
tb |
Sweet cream butter |
| 1 |
|
Stalk celery — minced |
| 1 |
lg |
Carrot — minced |
| 4 |
oz |
Prosciutto — minced |
| 1/2 |
ts |
Fresh sage |
| 2 |
|
Squabs, 1-1/2 lbs. each — |
|
|
Cleaned & quartered |
| 1 |
c |
Chianti |
| 18 |
oz |
Italian plum tomatoes — |
|
|
Canned |
| 1 |
ts |
Sugar |
| 1 |
pn |
Seasoned salt |
| 1 |
pn |
Seasoned pepper |
INSTRUCTIONS
STEP ONE: The Sauce-- In a large deep pan, heat the oil and butter and then
add the celery, onion, carrot, prosciutto, and sage. After about 3 minutes,
add the pieces of squab and cook 5 minutes, stirring. Pour in the Chianti.
When it is nearly evaporated, add the tomatoes (that you have previously
crushed by hand), salt, pepper, and sugar and cook over low heat for 45
minutes. If sauce is too thick, add more tomatoes. STEP TWO: When the sauce
is almost done, cook the pappardelle (al dente), drain and transfer to a
large serving bowl or to individual bowls. Top with the sauce and mix well.
Next, top with pieces of the squab (cut the pieces into chunks) and serve.
Tony Vallone writes: "I do not recommend cheese with this sauce."
VARIATION: This sauce may be thinned with rich chicken stock or a little
heavy cream.
Recipe By : Tony Vallone of Tony's, Houston, TX
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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