Typical dishes:
SCARPINOTTI DI PARRE (Gli scarpinòcc de Par)
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 Scarpinòcc
are a cookery speciality of the inhabitants of Parre,
a village of Upper Val Seriana. The name refers to
their shape, which recalls vaguely the one of the
homonymous artisan cloth shoes used till a few years
ago in this village. In the dialect of the shepherds,
Scarpinòcc are also called “Orecchi” (ears)
because of their particular shape. This dish, native
of the popular cuisine, in the course of time was
extremely refined and can be tasted in characteristic
restaurants and in high-level restaurants as well.
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Ingredients
For
the pastry
(1 kg pastry)
• 800 gr white flour
• 2 eggs
• 40 gr butter at room temperature
• milk as needed
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For
the stuffing
(1 kg stuffing)
• 700 gr Parmesan cheese
• 350 gr dry grated bread
• a clove of minced garlic
• 40 gr minced parsley
• 30 gr butter
• a
pinch of mixed spices (coriander seeds, cinnamon, nutmeg,
cloves, mace, aniseed)
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Preparation
of the stuffing
Mix
Parmesan cheese and bread with spices in a bowl. Melt
butter in a pan and add garlic and parsley thinly minced.
Pour all in a basin and add milk and eggs until you get
a soft, homogeneous mixture.
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Preparation of the Scarpinocc
Roll out
the dough and make disks of a diameter of 6-8cm. Put a bit of
stuffing on every disk and fold up the little disk so that
it’s half-moon shaped. Close well the borders pressing with
your fingers, lift them vertically with the round part below
and press in the middle with your forefinger so to have a
shape resembling a candy. Cook in abounding salted water,
drain, lay on a plate, sprinkle with Parmesan cheese and
season with melted butter and sage well cooked.
When
put on the market Scarpinòcc de Parr must bear a specific
countermark approved by the Committee that guarantees the
conformity of the product to specific prescriptions
established by the law.
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Schedule
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