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 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 unique is its filling. Traditional fillings include a blend of ingredients such as amaretti cookies, breadcrumbs, 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 into thin sheets and 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 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 filled with various 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 is soft and slightly chewy, while the filling contrasts 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 a delicious pasta dish and 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 was introduced to Chef Istvan Molnar—a Latin chef trained by Italian chefs in Peru and Chile.
His pasta and sourdoughs are some of the finest I have ever enjoyed. This weekend I will cook his salmon, mascarpone, and pistachio-filled scarpinocc. Fortunately, I have fresh sage in pots, so a nice sage butter sauce should fit the bill.
