Scarpinocc di Parre a unique filled pasta.
User Reviews
5
Scarpinocc di Parre a unique filled pasta.
Description
Scarpinocc di Parre combines a tender dough made from Italian '00' flour and durum semolina with eggs, milk, melted butter, and a pinch of salt. After resting, the dough is rolled and cut into squares to be filled with a paste made from grated Grana Padano or Parmigiano cheese, homemade breadcrumbs, eggs, milk, melted butter, and aromatic spices including crushed cloves, nutmeg, and cinnamon. This filling produces a subtly sweet and savory flavor profile unique among filled pastas.
After shaping and sealing, the pasta parcels are boiled until cooked through and served with a sauce of brown butter infused with fresh sage leaves, complementing the aromatic filling with herbaceous richness and nuttiness. The texture of the fresh pasta combined with the creamy, spiced filling produces a delicate yet complex bite.
This recipe yields approximately 48 pieces, suitable as a starter portion for six people. It showcases a regional specialty that differs from more common savory pasta fillings by incorporating warm spices and bread in the filling.
The breadcrumbs can be homemade by processing toasted or stale bread. Note that traditional Italian Grana and Parmigiano cheeses use animal rennet; vegetarians may want to substitute cheeses made with microbial or plant rennet.
Ingredients
For the scarpinocc dough.
- 14 ounces Italian '00' flour or all purpose flour, soft wheat
- 3.5 ounces durum wheat semolina flour
- 2 egg
- 7 floz milk 0.85 of a cup, whole
- 1 ounce butter melted, unsalted
- 1 pinch salt
For the scarpinocc filling.
- 10.5 ounces Grana Padano cheese or Parmigiano Reggiano, grated
- 5.3 ounces breadcrumbs homemade is preferrable
- 1-2 egg
- 3.5 floz milk 0.4 of a cup
- 1 ounce butter melted, unsalted
- 2 cloves crushed
- 1 pinch nutmeg grated
- ½ teaspoon cinnamon powder
For the condiment
- 1 handful sage leaves
- 3.5 ounces butter melted and browned
Instructions
Make the pasta dough.
- First melt the butter used for the pasta dough. Let it cool. Then place the ‘00’ flour and semolina flour into a bowl with a pinch of salt and the eggs. Now add the cooled melted butter. Start to mix everything together using a fork whilst pouring in the milk.. Knead using your hands to bring ingredients together.
- Once you have the beginnings of a dough that doesn’t stick to the sides of the bowl, turn it out and continue kneading with your hands for 5-10 minutes. Roll the dough into a ball and wrap it in clingfilm (plastic wrap) and let it rest for about 30 minutes.
Make the filling.
- Melt some more butter and make the breadcrumbs if using homemade*. Put the cheese, breadcrumbs, grated nutmeg, cinnamon and crushed cloves in a bowl. Add the cooled melted butter and eggs. Mix everything together starting with a spoon or fork whilst adding the milk. Then mix with your hands until you have quite a solid paste. You may not need all the milk.
Make and shape the scarpinocc.
- Cut off a piece of dough. Roll it into a thick rope. Using a dough scraper or knife, cut the rope into gnocchi-like pieces. Use a rolling pin to make the dough pieces into thin circles of pasta about 6cm in diameter (0.4"), making sure you are consistently turning the dough, so you end up with a circle, and not a long oval.
- Place one small ball of filling in each circle. Fold and seal to create a half-moonshape. Then fold the part with the filling up and over the outside curved edge,to make the scarpinocc slightly stand up. Press in the center with your index finger to obtain the typical Scarpinocc shape.
- Place the ready scarpinocc on a flour dusted tray whilst you continue with the rest of the dough and filling.
Cook and serve.
- Melt remaining butter in a pan that’s large enough to hold the pasta too. Add torn sage leaves and allow the butter to brown and the sage to crisp. Set aside.
- Cook the scarpinocc in boiling salted water until the dough is cooked through and the insides are also warmed through - this takes a bit longer than usual for fresh pasta, but still only around 5-7 minutes, depending on the size. Test taste beforere removing the pasta from the water.
- Use a slotted spoon to remove the scarpinocc from the pot and add it to the melted butter and sage. Carefully mix the pasta and butter together over a low heat for a minute or so. Serve immediately with extra grated cheese if required.
Notes
- Homemade breadcrumbs can be made by pulsing toasted or stale bread in a food processor to a coarse texture.
- Vegetarians should use hard cheeses made with plant-based or microbial rennet as Italian Grana and Parmigiano often contain animal rennet.
- This recipe makes about 48 scarpinocc, enough for six starters.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 728 kcal
% Daily Value*
| Calories | 728kcal | 36% |
| Carbohydrates | 86g | 29% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 142mg | 47% |
| Sodium | 1038mg | 43% |
| Potassium | 302mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 827IU | 17% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 737mg | 74% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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