SCARPELLI (DOUGH BOYS)
A great tasting treat from the Molise region of Italy. Scarpelli was a treat reserved for special occasions such as feast days. Very similar to pikelets.
Provided by Pietro
Categories Dessert
Time 1h
Yield 30 scarpelli
Number Of Ingredients 6
Steps:
- In a jug, whisk egg, vanilla, sugar and milk.
- Place flour in a bowl.
- Add mixture to flour and mix well.
- Mixture should be of a cake consistency.
- Add more milk or flour to make the consistency right.
- Leave mixture for 30 minutes to rise.
- In a non stick pan, over low heat, place a quantity of olive oil to enable shallow frying.
- Place a tablespoon of mixture per scarpelli in the pan and cook 10 to 12 scarpelli at a time.
- When scarpelli are golden on both sides, remove scarpelli and place on paper towel.
- Sprinkle scarpelli with sugar and eat warm.
- Tips.
- Keep heat low to moderate as scarpelli will burn and not cook thoroughly if heat is too high.
- Scarpelli are best eaten on the day that they are made.
Nutrition Facts : Calories 70, Fat 0.3, SaturatedFat 0.1, Cholesterol 7, Sodium 2.7, Carbohydrate 14.4, Fiber 0.5, Sugar 1.8, Protein 1.9
CHICKEN SCARPARIELLO
Steps:
- Preheat oven to 400 degrees. Place chicken in roasting pan and set aside. Mix mustard, lemon juice, wine, garlic, pepper, rosemary and oil in a bowl and pour over chicken halves. Marinate for at least 4 hours or overnight. After fully marinated, add carrot, celery, onion and rosemary to roasting pan evenly around and under chicken. Season with salt and pepper. Roast in oven for 45 minutes or until juices run clear when pierced with a fork. Remove from oven and let settle. Cut into 8 pieces. Serve with Scarpariello Sauce.
- Heat a medium size saute pan, add olive oil and saute for 1 minute. Add broccoli, mushroom and potatoes, saute for 2 minutes. Add chicken, wine and cook until wine reduces. Add chicken stock, cover and cook on low-flame for 10 minutes. To plate, remove chicken from pan and place on large platter. Add lemon, rosemary and butter to remaining sauce. Season to taste. Pour over chicken.
CHICKEN SCARPARIELLO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
- Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
- Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
- Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
- Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.
SCARPELLE RECIPE
Provided by ldijoe
Number Of Ingredients 6
Steps:
- Mix all ingredients together except the cheese. Drop batter by spoonfuls on a hot greased small frying pan or crepe pan, spreading thinly. When cakes are bubbly, turn them on the other side. These do not have to be brown. Sprinkle each crepe with the grated cheese and roll tightly. To Serve: Have chicken broth very hot, almost boiling, put the desired amount of crepes in a dish and pour the hot soup over it.
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10 TYPICAL FOODS FROM MOLISE, ITALY - FINE DINING LOVERS
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- Composta Molisana. This fruit and vegetable conserve is made with pears, grapes, tomatoes, onions, peppers and carrots, put in earthenware jars and left to marinate for at least a month.
- Pampanella. moli.se. Not to be confused with porchetta, pampanella is probably the most popular street food in Molise, consisting of marinated pork meat with sweet or spicy red pepper, garlic, salt and vinegar, it's cooked in the oven and served in a bun.
- Caciocavallo di Agnone. moli.se. Whilst this cheese is not exclusive to Molise, that of Agnone is particularly renowned. Made with 100% cow's milk, it is formed in the classic pear shape, with a weight of up to 3 kg and a nocciolata crust.
- Pezzata. mangiarebuono. In a region where sheep farming has always been of great socio-economic importance, it is only appropriate that one of the most popular dishes is made with mutton.
- Torcinelli. A simple dish for brave palettes, torcinelli was created to use up all the normally discarded lamb scraps. Liver, tripe and intestines are cleaned and placed in the animal's gut.
- Baccala Arracanto. Molisiamo. If you ask a Molise what to try in their country, they will undboubtedly answer "baccala arracanato". The cod fish is cooked in a pan placed inside the fireplace, covered with ashes and then seasoned with breadcrumbs, pine nuts and walnuts, raisins, olives and cherry tomatoes.
- Scarpelle. Leavened batter, fried and served with plenty of sugar: in appearance the scarpelle are the typical dessert of holidays in Molise, similar to other fried delicacies found in Southern Italy.
- Signora di Conca Casale. The Signora di Conca Casale is the only typical product of the Slow Food Presidium in Molise. The name comes from a tiny village of about 200 inhabitants where the tradition of sausage making is carefully guarded by a group of elderly producers.
- Tortalalli. Alto Sannio. This unusual fruit is a variety of melon that resembles a cucumber in shape, colour and flavour, and is used as a vegetable, usually in salads, without removing the skin.
- Cauciuni. Using legumes in desserts and cakes is a common tradition in Southern Italy. The cauciuni are ravioli, prepared both for Christmas and for Carnival, and are filled with a stuffing of chickpeas, cocoa, spices (almost always cloves and cinnamon), liqueur and candied fruit.
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