Fresh fettuccini with pan-seared shrimp and fresh made marinara sauce topped with pecorino.

Fettuccine Con Gamberi Pomodoro

On December 20, 2025, Skappo will be closing. We want to thank you from the bottom of our hearts for all the joy that you have given us for the last 21 years.

Thank You!

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Rigatoni Lasagna

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Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 3-4 minutes. Reserve 1 cup of pasta water, then drain the pasta.

Cook Fettuccine

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the garlic (3 cloves, minced) and red pepper flakes. Sauté for about 30 seconds until fragrant. Add the shrimp, season with salt and black pepper, and cook for about 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.

Sear Shrimp

In the same skillet, add 2 tablespoons of olive oil and heat over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic (4 cloves) and cook for another minute. Pour in the canned whole tomatoes, crushing them with a spoon. Add fresh basil, salt, and black pepper. Simmer the sauce for about 15-20 minutes until thickened.

Make Marinara Sauce

Add the cooked fettuccine to the marinara sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Gently fold in the seared shrimp.

Combine Everything

Serve the fettuccine con gamberi pomodoro on warm plates. Top with grated pecorino cheese and fresh basil leaves. Enjoy your meal!

Plate and Garnish

fettuccine

salt

large shrimp

olive oil

garlic

red pepper flakes

black pepper

onion

canned whole tomatoes

fresh basil leaves

pecorino cheese

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Dry Ingredients

Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until smooth.

Add Wet Ingredients

Stir in the boiling water until well combined. The batter will be thin.

Incorporate Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Bake the Cakes

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.

Cool the Cakes

In a medium bowl, cream together the unsalted butter until smooth. Gradually add powdered sugar and cocoa powder, mixing well.

Prepare the Frosting

Mix in the milk and vanilla extract until the frosting is smooth and has a spreadable consistency.

Add Milk and Vanilla

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Assemble the Cake

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Salt

Eggs

Whole milk

Vegetable oil

Vanilla extract

Boiling water

Unsalted butter

Powdered sugar

Preheat your oven to 375°F (190°C). Pat the whole chicken dry with paper towels. In a small bowl, mix together minced garlic, chopped rosemary, salt, black pepper, and olive oil to create a marinade.

Prepare the Chicken

Rub the marinade all over the chicken, including under the skin and inside the cavity. Allow the chicken to marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator for more flavor.

Marinate the Chicken

While the chicken is marinating, wash and halve the baby potatoes. In a large bowl, toss the potatoes with olive oil, salt, black pepper, and chopped rosemary.

Prepare the Potatoes

Spread the potatoes in a single layer on a baking sheet. Place them in the oven alongside the chicken, and roast for 35-40 minutes or until golden brown and tender, tossing halfway through.

Roast the Potatoes

While the chicken and potatoes are roasting, wash and slice the bell peppers into strips.

Prepare the Peppers

Heat a grill pan or outdoor grill over medium-high heat. Toss the pepper strips with olive oil, salt, and black pepper. Grill for about 5-7 minutes, turning occasionally, until they are slightly charred and tender.

Grill the Peppers

Place the marinated chicken in a roasting pan and roast in the oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.

Roast the Chicken

Slice the roasted chicken and serve alongside the roasted potatoes and grilled peppers.

Serve

Whole Chicken

Garlic

Fresh Rosemary

Black Pepper

Olive Oil

Baby Potatoes

Bell Peppers (red, yellow, green)

Preheat your oven to 375°F (190°C). Slice the ciabatta bread into 1-inch thick slices and arrange them on a baking sheet. Toast in the oven for about 10-12 minutes or until golden brown and crispy.

Toast the Ciabatta Bread

Carefully slice each Turkish fig lengthwise, creating a pocket. Stuff each fig with a small piece of dried sausage. Set aside.

Prepare the Turkish Figs

Cut the imported cheese into bite-sized pieces and crumble the gorgonzola. Arrange both cheeses on a serving platter.

Assemble the Cheese

On a large serving platter, arrange the toasted ciabatta slices, stuffed Turkish figs, and cheese. Drizzle the homemade fig jam over the cheese and figs.

Create the Antipasti Platter

In a small bowl, serve the creamy sauce alongside the antipasti platter for dipping or drizzling over the bread and figs.

Add the Creamy Sauce

Ciabatta bread

Imported cheese (e.g., Brie, Camembert)

Gorgonzola

Turkish figs

Dried sausage

Homemade fig jam

Creamy sauce (e.g., yogurt or sour cream)

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Drain and set aside.

Cook the Rigatoni

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the rabbit pieces and sear until browned on all sides, about 5-7 minutes. Remove the rabbit and set aside.

Sear the Rabbit

In the same pot, add the diced guanciale. Cook until crispy and the fat has rendered, about 3-4 minutes.

Cook the Guanciale

Add the chopped carrots, onion, and celery to the pot. Sauté until softened, about 5 minutes.

Add Vegetables

Add the red wine to deglaze the pot, scraping up any brown bits. Bring to a simmer and cook for 2 minutes. Return the rabbit to the pot, add the crushed tomatoes, thyme, salt, and pepper. Cover and let braise on low heat for about 1 hour, or until the rabbit is tender.

Deglaze and Braise

Preheat your oven to 180°C (350°F). In a baking dish, spread a layer of the rabbit and sauce mixture on the bottom. Add a layer of rigatoni, followed by a sprinkle of Parmesan and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.

Layer the Lasagna

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Bake

Let the lasagna cool for a few minutes before slicing. Serve warm and enjoy!

Rigatoni pasta

Rabbit meat, cut into pieces

Guanciale, diced

Carrots, chopped

Onion, chopped

Celery stalks, chopped

Canned tomatoes, crushed

Red wine

Olive oil

Black pepper

Fresh thyme

Grated Parmesan cheese

Mozzarella cheese, shredded

In a large bowl, combine the mixed greens and dried cranberries. Toss gently to mix.

Mix the Greens

Crumble the gorgonzola cheese over the salad and gently toss to combine.

Add Cheese

In a small skillet over medium heat, melt the butter. Add the brown sugar and stir until it begins to bubble.

Prepare the Glaze

Add the walnuts to the skillet, stirring to coat them in the glaze. Cook for about 5 minutes until they are toasted and caramelized. Sprinkle with a pinch of salt.

Add Walnuts

Remove from heat and allow the glazed walnuts to cool slightly.

Cool the Walnuts

Place the mixed greens and cranberries in a serving bowl. Top with the cooled glazed walnuts.

Combine Ingredients

Warm the marinara sauce if desired, and drizzle it over the salad just before serving. Toss lightly to combine.

Add Marinara Sauce

Mixed greens

Dried cranberries

Gorgonzola cheese

Walnuts

Brown sugar

Butter

Marinara sauce

In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.

Prepare the Salad Base

Sprinkle the glazed walnuts, crumbled gorgonzola cheese, and dried cranberries over the salad base.

Add Toppings

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

Mix the Dressing

Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.