Mario, who has been serving with the team in Salerno for the past two years, recently posted this recipe on FaceBook and so I thought I'd pass it along to all of you. Scarpariello is a classic local dish. Most of the restaurants in town have some version of it. I've never been a huge "spaghetti" fan (I know, ironic, since I moved to Italy) but this sauce is different. With all of the chessy goodness in it, I think it helps to balance out some of the acidity of the tomatoes. While I haven't used this exact recipe yet, I know that Mario is a great cook, so I'm sure it's delish! So enjoy, and while you're enjoying say a little pray for the people of Salerno.
Scarpariello for 5 people:
Ingredients:
3-4 lb of cherry tomatoes the size of golf balls
1 1/2 sticks of butter, could use less if you feel like losing some flavor for less fat.
fresh basil
500gr parmigiana cheese.
500gr penne pasta.
peperoncini
**Notice how parm and pasta are equal. this is very important to achieve the thick creamy sauce.
1) In a huge pot, put stick of butter and all the tomatoes in and cover over med high heat until they are all popped, about 12 min.
2) Then uncover and turn to med heat, now you can stir a little, and remove the skins if you like to. You also want to add some basil, and peperoncini. Let simmer for 30min to 1hr, depending on the quality of the tomatoes. it should start to look think.
3) Oil water and start cooking pasta, 10 min before sauce is done.
4) When you drain the pasta keep 1 cup of that water to add to the sauce in a min.
3-4 lb of cherry tomatoes the size of golf balls
1 1/2 sticks of butter, could use less if you feel like losing some flavor for less fat.
fresh basil
500gr parmigiana cheese.
500gr penne pasta.
peperoncini
**Notice how parm and pasta are equal. this is very important to achieve the thick creamy sauce.
1) In a huge pot, put stick of butter and all the tomatoes in and cover over med high heat until they are all popped, about 12 min.
2) Then uncover and turn to med heat, now you can stir a little, and remove the skins if you like to. You also want to add some basil, and peperoncini. Let simmer for 30min to 1hr, depending on the quality of the tomatoes. it should start to look think.
3) Oil water and start cooking pasta, 10 min before sauce is done.
4) When you drain the pasta keep 1 cup of that water to add to the sauce in a min.
5) Now add and mix all the remaining butter, the sauce, the pasta, and the parmigiana together. add around 1 cup of left over water slowly while mixing.
6) Serve immediately, garnish with fresh basil leafs.
2 comments:
Memories! Man, was that stuff good when Nancy and I were in Italy. Great post. Thanks.
Hey friends,
Thanks for keeping us posted about family, fellowship, new friends and food. We miss you at Growth Group and worship at OGC! We were telling friends just this week about both of you fitting into the brown overstuffed chair in our family room . . . wish you could plop in that chair some night and share all that the Lord is doing in your hearts as you reach out to students & their families in Salerno. Keep the posts and photos coming! May His JOY overflow in your lives today.
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