Scarpinocc (Copy)
Scarpinocc is a traditional Italian pasta dish, specifically hailing from the Lombardy region in Northern Italy. What sets scarpinocc apart is its unique shape and delicious fillings. Here’s a description of this delightful pasta:
Shape: Scarpinocc pasta is characterized by its distinctive shape, which resembles a small, elongated purse or dumpling. The name “scarpinocc” itself is derived from the Lombard dialect and roughly translates to “little shoes” or “slippers,” referencing the pasta’s shape.
Ingredients: Scarpinocc pasta is typically made from a simple mixture of flour and water, creating a soft and pliable dough. However, what truly makes scarpinocc special is its filling. Traditional fillings include a blend of ingredients such as amaretti cookies, bread crumbs, Grana Padano cheese, and spices like nutmeg. The mixture strikes a balance between savory and sweet flavors.
Preparation: To make scarpinocc, the dough is rolled out into thin sheets and then cut into small, circular or square shapes. Each piece is then filled with a spoonful of the flavorful filling. The pasta is carefully folded and sealed, resembling a little pouch or purse.
Cooking: Scarpinocc is typically boiled in salted water until it becomes tender. The cooking time may vary depending on the thickness of the pasta, but it’s essential to cook them until they are al dente. Overcooking can cause them to become mushy.
Serving: Once cooked, scarpinocc can be served with a variety of sauces. A classic preparation involves a simple butter and sage sauce, which complements the unique flavors of the pasta. Other variations may include a light tomato sauce or a drizzle of olive oil.
Taste: Scarpinocc offers a delightful combination of flavors and textures. The pasta itself is soft and slightly chewy, while the filling provides a contrast with its sweet, nutty, and savory notes. The amaretti cookies add a unique sweetness that balances beautifully with the richness of the cheese and spices.
Scarpinocc is not only a delicious pasta dish but also a testament to the creativity and culinary heritage of the Lombardy region in Italy. Its unique shape and flavorful filling make it a delightful addition to Italian cuisine, and it’s often enjoyed as a special treat on festive occasions.
Several weeks ago I had the pleasure of meeting a local chef, Chef Istavan Molnar. He is a Latino chef who trained under Italian chefs in Chile and Peru. His sourdough breads and pastas are some of the finest I have ever eaten.
This weekend I will sample his scarpinocc which is stuffed with salmon, mascarpone and pistachio. I plan to make a simple sage butter dressing.
Mangia bene!
