Scarpinocc Recipe
Hanna farms masa, smoked guanciale, chicken liver and sorghum
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
In a skillet, cook the diced guanciale over medium heat until crispy. Remove and set aside. In the same skillet, add butter, shallots, and minced garlic. Sauté until translucent, then add the chicken liver and cook until browned. Add the crispy guanciale back to the skillet, season with salt and black pepper, and stir in chopped sage. Cook for an additional 3-4 minutes. Let cool.
- 2
Make the Dough
In a large mixing bowl, combine masa with a pinch of salt and water to form a smooth dough. Divide the dough into small balls (about the size of a walnut).
- 3
Shape the Scarpinocc
Flatten each ball of dough into a small disc. Place a spoonful of the filling in the center, fold the dough over to create a half-moon shape, and pinch the edges to seal. Repeat with the remaining dough and filling.
- 4
Cook the Scarpinocc
Bring a large pot of salted water to a boil. Gently drop the scarpinocc into the boiling water and cook for 5-7 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
- 5
Serve
In a serving dish, melt some additional butter and toss the cooked scarpinocc in it. Garnish with fresh sage leaves and serve warm.
