Homemade Sorrentinos Scarparo Sauce Food

THREE-CHEESE SORRENTINOS WITH TOMATO-OLIVE SAUCE

Steps:

• For ravioli:
• Heat oil in heavy small skillet over medium heat. Mix in shallots. Cover and cook 5 minutes. Transfer shallots to medium bowl and cool. Add all cheeses and toss to coat.
• Place 2 wonton wrappers on work surface; brush with egg white. Mound 1 rounded tablespoon filling in center of 1 wrapper; cover with second wrapper, egg white side facing down. Using fingertips, press around edges and filling to seal. Repeat with remaining wrappers, egg white, and filling, forming total of 18 ravioli. Place ravioli in single layer on lightly floured baking sheet. Cover with dry towel, then plastic wrap. DO AHEAD Can be made 6 hours ahead; refrigerate.
• For sauce:
• Heat oil in heavy large skillet over medium-high heat. Add onion, garlic, and jalapeño; sauté 5 minutes. Add all tomatoes, all olives, and basil. Cover and simmer 12 minutes to blend flavors. Season to taste with salt and pepper.
• Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 6 minutes.
• Meanwhile, melt butter in heavy large skillet over medium heat; set aside. Using strainer, transfer ravioli to skillet with melted butter. Toss gently over medium heat to coat with butter, about 2 minutes. Spoon tomato sauce onto 6 plates. Top each with 3 ravioli and serve.

HOMEMADE SORRENTINOS & SCARPARO SAUCE

Steps:

• 1. Dough: We will start by making the pasta dough, add flour and salt to a large bowl making a well in the center of the bowl. Next add your egg yolk and oil into the well and beat slowly with a fork; slowly pulling the flour from the inside of the well, until it forms a ball. You may need to add a few drops of water or a little more flour (if necessary). The dough shouldn't be sticky or overly dry.
• 2. On a clean, lightly floured working surface, knead the dough for 10 - 15 minutes, until it is smooth. Cover with cling wrap and let rest for 20 - 30 minutes.
• 3. Filling: Meanwhile start your filling. In a large bowl add the ricotta, mozzarella, ham, Parmesan, egg, freshly grated nutmeg, sea salt and black pepper. Mix really well, cover and set aside until needed.
• 4. Shaping the Pasta: Cut the dough in half and re-cover the half you are not using, and put aside until needed.
• 5. Working on a clean floured surface with a floured rolling pin, roll the dough really thin. Then cut into 2 1/2 or 3 inch circles and lay between clean damp sheets until needed. When you have cut out all your pasta circles you are ready to start filling them. (You will need an even number of circles)
• 6. Lay the pasta circles on a floured surface and add 1 1/2 - 2 tbsp filling into the center of the dough. Now cover that with another circle of dough. Using your fingers gently press out any air and press the edges together. Use a fork to help seal the pasta together. Set pasta aside until needed.
• 7. Sauce: Put a medium size pan on high heat, add the olive oil and saute the pancetta for about 5 minutes. Next add the green onions, cook for 1 minute, then take out of pan and set aside until needed.
• 8. Now melt the butter in the same pan (med heat) and whisk in the flour, cook for 1 - 2 minutes stirring constantly. Slowly whisk in the milk. Add in the tomato puree and cream and allow to reduce a little. Finally add the onion and pancetta to the cream sauce, mixing well, then season with salt and pepper. Remove from heat.
• 9. Cooking the Pasta: You will want to cook the pasta in three separate batches for best results. Bring a large pot of water to a rapid boil, add salt and drop your pasta into the water. When they have risen to the top (3 - 5 minutes) they are done. Drain the pasta and serve them three to a plate; spoon on the sauce and garnish with shredded parmesan. Enjoy!

CHICKEN SCARPARIELLO

Steps:

• Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
• Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.