350g of corkscrew pasta
800g of squab, well ripened
8 leaves of sage
100g of unsalted butter
50g of smoked pancetta
600ml of fish stock (broth)
salt, white pepper, and nutmeg to taste
1 small onion, finely chopped
1 sprig of sweet herb
1 shallot
2 tablespoons of olive oil
350g of corkscrew pasta
800g of squab, well ripened
8 leaves of sage
100g of unsalted butter
50g of smoked pancetta
600ml of fish stock (broth)
salt, white pepper, and nutmeg to taste
1 small onion, finely chopped
1 sprig of sweet herb
1 shallot
2 tablespoons of olive oil
Sauté the onion, shallot, and sweet herb in olive oil until caramelized
Finely chop the squab and sauté for 10 minutes
Add the fish stock, salt, white pepper, and nutmeg
Simmer until everything is tender
Remove from heat, blend in a blender, and strain
In a small skillet, melt the butter and add sage leaves
Let it warm up and then add pancetta to sauté
Cook the corkscrews in abundant boiling salted water until al dente
Drain and place on a serving dish
Add the creamed squab and pancetta and mix well
Serve with riced caviar on top.
