Referred to as scarpinocc di Parre this meatless crammed pasta is a novel conventional dish from an historic mountain village in Lombardy. Scarpinocc is a really rustic pasta created with largely easy elements that had been out there to the farming households of the previous. Wealthy in milk, butter, cheese and eggs this can be a selfmade pasta you’ll want to strive!
Historical past and origins.
Scarpinocc is a novel crammed pasta from a small village within the Bergamo province of Lombardy, referred to as Parre. This village of simply 3,000 inhabitants lies within the Seriana valley on the slopes of the Trevasco and Alino mountains, 25 kilometres from Bergamo and about 70 kilometres from Milan.
This pasta is an emblem of the culinary traditions of Parre, the place it’s a conventional a part of vacation meals and celebrations. Actually, the villagers maintain a scarpinocc competition yearly in August and historically make this pasta on June 29th, the village patron saint’s day, St Peter.
The identify scarpinocc displays the pasta’s uncommon shoe form. Scarpa means shoe in Italian and this pasta is alleged to resemble handmade material footwear worn by the villagers up till the center of the final century.
Parre is an historic pastoral village by which milk, butter and cheese have lengthy been staples within the native eating regimen. Scarpinocc include milk and melted butter in each the filling and the dough and cheese within the filling. So, this fairly a wealthy crammed pasta despite the fact that it’s meatless, paying homage to instances when not everybody might afford meat.
The elements for the pasta dough.
As talked about above the dough for scarpinocc di Parre is kind of wealthy. It incorporates a mixture of delicate wheat flour and semolina flour, milk, eggs, a pinch of salt and a few melted butter.
The flour: Some scarpinocc recipes use solely delicate wheat flour. Right here in Italy, that’s often what Italians name ‘00’ flour, which is the best milled white flour. You can too use all-purpose flour.
The recipe I adopted referred to as for some laborious wheat semolina flour at a ratio of 1:4. (100g semolina flour to 400 g delicate wheat flour). Semolina flour is larger in gluten and helps the pasta maintain its form when cooked.
Milk: Use complete milk for a richer creamier flavour.
Eggs: As a result of there’s different liquid within the dough, you solely want 1-2 eggs. I like to make use of free vary natural eggs.
Butter: Italian butter is almost at all times unsalted. For those who use salted butter don’t add extra salt to the dough.
Components for the filling.
The filling for scarpinocc isn’t cooked. What you want is breadcrumbs, grated Grana or Parmigiano, butter, eggs, salt, nutmeg, cinnamon, cloves and milk.
Breadcrumbs: I made my very own breadcrumbs by toasting some nation bread and mixing it in my meals processor. You are able to do the identical with stale bread, so that you don’t should toast it. Or use ready-made breadcrumbs. Nevertheless, the latter are typically very effective and bigger breadcrumbs are higher to get the appropriate filling consistency.
The cheese: Apparently previously, the inhabitants of Parre used a robust native mountain cheese referred to as ‘motel’. These days, scarpinocc often incorporates Grana or Parmigiano. Nevertheless, these cheeses aren’t vegetarian as they include animal rennet. Vegetarians might want to use a tough cheese made with plant primarily based or microbial rennet.
Milk and eggs: As with the dough, complete milk and free vary eggs are finest. The quanties of each are nearly the identical as for the dough, 1-2 eggs and 200ml milk (about ¾ of a cup). It’s possible you’ll not want all of the milk.
Spices: The filling for scarpinocc is flavoured with spices, most often cinnamon, nutmeg and crushed cloves. Some recipes additionally included finely chopped parsley and garlic.
For the condiment.
Scarpinocc are historically served with both simply browned butter and cheese or with browned butter and sage, Italians say ‘burro e salvia’. This can be a quite common solution to costume crammed pasta. I used butter and sage and added slightly grated cheese earlier than consuming.
Methods to make the scarpinocc dough.
To make scarpinocc, first soften the butter used for the pasta dough. Let it cool. Then place the ‘00’ flour and semolina flour right into a bowl with salt and eggs. Now add the cooled melted butter. Begin to combine all the things collectively utilizing a fork while including the milk slightly at a time. Knead the dough within the bowl utilizing your fingers.
After getting the beginnings of a shapeable dough that doesn’t persist with the edges of the bowl, flip it out onto a floured work floor and proceed kneading along with your fingers for 5-10 minutes. Roll the dough right into a ball and wrap it in clingfilm (plastic wrap) and let it relaxation for about half-hour.
Make the filling.
Whereas the dough is resting make the filling. Soften some extra butter and make the breadcrumbs if utilizing selfmade. Put the cheese, breadcrumbs, nutmeg, cinnamon and cloves in a bowl.
Add the cooled melted butter and eggs and pour within the milk. Combine all the things collectively beginning with a spoon or fork after which along with your fingers till you may have fairly a stable paste. It’s possible you’ll not want all of the milk.
Make and form your scarpinocc di Parre.
As soon as the dough has rested, reduce off a bit. Roll it right into a thick rope. Utilizing a dough scraper or knife, reduce the rope into gnocchi-like items. Use a rolling pin to make the dough items into skinny circles of pasta about 6cm in diameter, ensuring you’re persistently turning the dough, so you find yourself with a circle, and never a protracted oval.
Place one small ball of filling in every circle. Fold and seal to create a half-moon form. Then fold the half with the filling up and over the skin curved edge, to make the scarpinocc barely get up. Press within the heart along with your index finger to acquire the everyday Scarpinocc form.
Place the prepared scarpinocc on a floured tray and repeat with the remainder of the dough. To see tips on how to form this pasta try this video from Pasta Grannies.
Serving your scarpinocc.
Soften butter in a pan that’s giant sufficient to carry the pasta too. Add torn sage leaves and permit them to crisp. Put aside.
Boil the scarpinocc in salted water till the dough is cooked by and the insides are additionally warmed by – this takes a bit longer than normal for recent pasta, however nonetheless solely round 5-7 minutes, relying on the dimensions. Take a look at style earlier than eradicating the pasta from the water.
Use a slotted spoon to take away the scarpinocc from the pot and add it to the melted butter and sage. Fastidiously combine the pasta and butter collectively over a low warmth for a minute or so. Serve instantly with further grated cheese if required.
What to do with leftovers.
Leftover cooked and dressed scarpinocc might be saved sealed within the fridge for 2-3 days and reheated within the microwave.
Raw scarpinocc might be frozen after which cooked with out defrosting. Freeze the crammed pasta unfold out on a tray or plate. Then switch to a freezer bag.
Leftover filling, you probably have any, is scrumptious fried in butter or oil like fritters!
FAQ
Italian grana and Parmigiano cheeses aren’t vegetarian as they include animal rennet. To make this recipe vegetarian might want to use a tough cheese made with plant primarily based or microbial rennet.
You may roll out pasta sheets utilizing a pasta machine after which reduce 6cm circles (0.4″) out of it. However you’ll have extra wastage. Some scarpinocc recipes name for squares as an alternative of circles however this is not conventional.
Let me understand how your scarpinocc prove!
I completely love the flavours on this rustic and distinctive crammed pasta. That is Italian mountain fare at its most scrumptious! For those who make this pasta at house, I might love to listen to the way it seems. Write a remark right here on the weblog or be a part of and submit a remark and picture on my Pastaliciousness Fb group.
Your suggestions is necessary to me!
Buon appetito!
Pin for Later.
Scarpinocc di Parre a novel crammed pasta.
Scarpinocc is a really rustic Italian crammed pasta created with largely easy elements that had been out there to the farming households of the previous. Wealthy in milk, butter, cheese and eggs this can be a selfmade pasta you’ll want to strive!
Tools
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1 giant pot to boil pasta
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1 deep frying pan to make condiment and blend with pasta
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1 giant bowl to start out dough and make filling.
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1 Rolling Pin
Components
For the scarpinocc dough.
- 14 ounces Italian ’00’ delicate wheat flour or all function flour
- 3.5 ounces durum wheat semolina flour
- 2 eggs
- 7 floz complete milk 0.85 of a cup
- 1 ounce unsalted butter melted
- 1 pinch salt
For the scarpinocc filling.
- 10.5 ounces grated Grana or Parmigiano Reggiano
- 5.3 ounces breadcrumbs selfmade is preferrable
- 1-2 eggs
- 3.5 floz milk 0.4 of a cup
- 1 ounce unsalted butter melted
- 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
Directions
Make the pasta dough.
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First soften the butter used for the pasta dough. Let it cool. Then place the ‘00’ flour and semolina flour right into a bowl with a pinch of salt and the eggs. Now add the cooled melted butter. Begin to combine all the things collectively utilizing a fork while pouring within the milk.. Knead utilizing your fingers to carry elements collectively.
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After getting the beginnings of a dough that doesn’t persist with the edges of the bowl, flip it out and proceed kneading along with your fingers for 5-10 minutes. Roll the dough right into a ball and wrap it in clingfilm (plastic wrap) and let it relaxation for about half-hour.
Make the filling.
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Soften some extra butter and make the breadcrumbs if utilizing selfmade*. Put the cheese, breadcrumbs, grated nutmeg, cinnamon and crushed cloves in a bowl. Add the cooled melted butter and eggs. Combine all the things collectively beginning with a spoon or fork while including the milk. Then combine along with your fingers till you may have fairly a stable paste. It’s possible you’ll not want all of the milk.
Make and form the scarpinocc.
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Minimize off a bit of dough. Roll it right into a thick rope. Utilizing a dough scraper or knife, reduce the rope into gnocchi-like items. Use a rolling pin to make the dough items into skinny circles of pasta about 6cm in diameter (0.4″), ensuring you’re persistently turning the dough, so you find yourself with a circle, and never a protracted oval.
-
Place one small ball of filling in every circle. Fold and seal to create a half-moonshape. Then fold the half with the filling up and over the skin curved edge,to make the scarpinocc barely get up. Press within the heart along with your index finger to acquire the everyday Scarpinocc form.
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Place the prepared scarpinocc on a flour dusted tray while you proceed with the remainder of the dough and filling.
Cook dinner and serve.
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Soften remaining butter in a pan that’s giant sufficient to carry the pasta too. Add torn sage leaves and permit the butter to brown and the sage to crisp. Put aside.
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Cook dinner the scarpinocc in boiling salted water till the dough is cooked by and the insides are additionally warmed by – this takes a bit longer than normal for recent pasta, however nonetheless solely round 5-7 minutes, relying on the dimensions. Take a look at style beforere eradicating the pasta from the water.
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Use a slotted spoon to take away the scarpinocc from the pot and add it to the melted butter and sage. Fastidiously combine the pasta and butter collectively over a low warmth for a minute or so. Serve instantly with further grated cheese if required.
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Notes
Italian grana and Parmigiano cheeses aren’t vegetarian as they include animal rennet. Vegetarians might want to use a tough cheese made with plant primarily based or microbial rennet.
I made 48 scarpinocc with this recipe, sufficient for a starter portion for six folks.
Vitamin
Energy: 728kcalCarbohydrates: 86gProtein: 34gFats: 26gSaturated Fats: 15gPolyunsaturated Fats: 2gMonounsaturated Fats: 7gTrans Fats: 0.3gLdl cholesterol: 142mgSodium: 1038mgPotassium: 302mgFiber: 4gSugar: 5gVitamin A: 827IUVitamin C: 0.01mgCalcium: 737mgIron: 6mg
Different rustic crammed pasta to strive.
- Ofelle gnocchi ravioli from Friuli Venezia Giulia
- Ligurian potato and mint ravioli
- Fried rye flour ravioli from the South Tyrol
- Prune and fig candy ravioli from the Carnia Alps.
If you’re occupied with studying tips on how to make selfmade pasta and several types of gnocchi, try my store web page for some nice video on-line programs from my associates in Rome! Nothing beats studying to make pasta from Italians! Plus whilst you’re there why not order a duplicate of one among my pasta recipe cookbooks or some pasta making instruments? They make nice prezzies for pasta lovers.
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