Cocoa Scarpinocc
Roasted Kabocha Squash, Caramelized Onions, Mascarpone, Stracciatella, and Cocoa Nibs
Chef Albert Di Meglio of Barano | Brooklyn
Yield: 6 servings
Adapted by StarChefs | october 2019
INGREDIENTS:
Plain Pasta:
250 grams durum flour
125 grams semolina
10 grams salt
2 eggs
35 grams extra virgin olive oil
Cocoa Pasta:
125 grams durum flour
63 grams semolina
15 grams cocoa powder
5 grams salt
1 egg
17 grams extra virgin olive
Filling:
400 grams roasted kabocha squash purée
50 grams caramelized onions
50 grams mascarpone
70 grams Parmesan
50 grams crumbled amaretti cookies
Salt
Black pepper
Scarpinocc:
Flour for dusting
Egg wash
To Assemble and Serve:
Salt
125 grams butter, diced
¾ cup parmesan stock
¾ cups shredded stracciatella
Valrhona cocoa nibs, crushed
Manna
Fresh Origins micro red sorrel
METHOD:
For the Plain Pasta:
In the bowl of a KitchenAid stand mixer fitted with a hook, mix flours and salt 30 seconds. While mixing, add eggs followed by 65 grams water. Mix 8 minutes. Add oil and mix 3 minutes, until dough comes together. Wrap with plastic and rest 5 hours.
For the Cocoa Paste:
In the bowl of a KitchenAid stand mixer fitted with a hook, mix flours, cocoa, and salt 30 seconds. While mixing, add egg, followed by 33 grams water. Mix 8 minutes. Add oil and mix 3 minutes, until dough comes together. Wrap with plastic and rest 5 hours.
For the Filling:
To a food processor, add squash, onions, mascarpone, and parmesan. Process until smooth. Transfer to a bowl and fold in amaretti. Season with salt and pepper. Transfer in a pastry bag with a plain tip; refrigerate.
For the Scarpinocc:
On a floured work surface, roll out Plain Pasta. Using a pasta machine, flatten and fold 5 to 6 times until 6 millimeters thick. Repeat with Cocoa Pasta. Cut Cocoa Pasta into ½-inch-diameter strips. Lightly brush Plain Pasta sheet with egg wash and lay Cocoa Pasta strips on top, spaced equally, creating cocoa stripes down the plain sheet. Press lightly to adhere pastas. Flatten stripes into plain pasta until dough sheet is 3 to 4 millimeters thick. Cut into 2- by 3-inch rectangles. Pipe Filling lengthwise down center of rectangles, leaving a ¼-inch edge of dough around rectangle. Using your finger, brush water around edges. Bring long edges together creating a tube. Flip seam side down. Seal short ends by pressing to create a small, lengthwise ridge on either side of stuffed part of pasta. Using a finger, press center of pasta to form a small dimple. (Paste should look like a wrapped candy with a dimple.) Transfer Scarpinocc to a sheet tray dusted with flour.
To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook Scarpinocc until tender; drain. In a pan over medium flame, cook butter until browned. Add Scarpinocc and parmesan stock, toss to combine, and simmer 2 minutes. Divide stracciatella into 6 equal portions and place on serving plates. Arrange Scarpinocc on top and drizzle with pan sauce. Finish with cocoa nibs, manna, and sorrel.
