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.
For the pastry (1 kg pastry)
• 800 gr white flour
• 2 eggs
• 40 gr butter at room temperature
• milk as needed
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)
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.
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.