We had some tender corned squab legs in the freezer and thought they would be perfect with the taleggio ricotta stuffed tortellini that Alex made the other day. They originally stuck to the paper on the sheet pan but never fear, the blast chiller came to our rescue. Once frozen they peeled off easily and our dinner was saved. We cooked them in boiling salted water and then made a quick sauce with some sweet butter, the pulled squab leg meat, some cabbage rounds, sliced cornichons and a dollop of mustard. A splash of the pasta cooking water pulled it all together. We served it with a few baton of gruyere and the dish was complete. It was flavorful and rich without being heavy. Amaya happily gave it her stamp of approval. There's no greater compliment around here than that.
Years Past
