Scarpinocc al Cavolfiore

Scarpinocc, this time with an updated filling!

I made the more traditional version of scarpinocc back when I first started this blog, using the recipe and technique as shown on Pasta Grannies.

This time around, I was looking to make a lighter filling. I pulled inspiration from a pasta dish I once had that was topped with cauliflower florets and toasted breadcumbs.

And, instead of the original scarpinocc’s enriched dough, I just went with a standard egg dough.

To make this twist on scarpinocc, you will need:

For the dough:

• 400g 00 flour

• 4 eggs

For the filling:

• 1 medium head of cauliflower

• 125g mascarpone

• 100g parmigiano reggiano

• 1 egg

• salt, pepper, and nutmeg, to taste

• squeeze of lemon juice

For the sauce and breadcrumb topping:

• 1T olive oil

• 1 clove garlic, minced

• 50g breadcrumbs

• 4T butter

Start by making your dough. While it is resting, make the filling (this can also be done ahead of time).

Wash the cauliflower and trim into florets. Cook in salted water until fork tender. After draining, blend with the rest of the filling ingredients, then chill until needed.

To make the scarpinocc, roll out your dough (if using a Marcato machine, I went down to number 6). Use a cup or round cookie cutter to cut out circles of dough. Mine were about 8cm in diameter. Pipe a dollop of filling in the center.

To make the scarpinocc shape, start by folding the dough in half and sealing around the filling, to form a half moon. Next, fold the center upright on top of the sealed edge, so that the scarpinocc can stand up on itself. Pinch and straighten the edges. Finally, push an indent into the center, as shown below.

As you prepare to cook the scarpinocc, make the breadcrumb topping. While bringing a pot of water to boil, heat the olive oil over low heat. Add in the minced garlic and cook gently until softened, but not browned. Add in the breadcrumbs and allow to toast, stirring frequently to prevent burning. Once the breadcrumbs are fragrant and crispy, turn off the heat.

Cook the scarpinocc in salted boiling water for 1-2 minutes, until they float at the top. While cooking, melt the butter in a saucepan. Once cooked, transfer the scarpinocc to the pan along with a ladle of the pasta water. Cook for another minute, swirling the pan energetically to form a creamy emulsion of the butter and water.

Serve the scarpinocc with a sprinkle of more parmigiano reggiano and the toasted breadcrumbs.