Scarpinocc di Bergamo alle Zucchine
Historic filled pasta from Lombardy shaped like traditional wooden clogs: thin pasta folded over a filling of sweet sautéed courgettes, breadcrumbs, Grana Padano, and herbs, served in sage butter.
Ingredients
- • Fresh pasta dough: 300g Tipo 00 flour, 3 eggs, pinch of salt
- • Filling: 350g grated courgettes (squeezed dry and sautéed with butter and garlic), 80g fine breadcrumbs, 80g Grana Padano DOP grated, 1 egg yolk, pinch of nutmeg, salt and pepper
- • Sauce: 80g butter, 12 fresh sage leaves, 50g grated Grana Padano
Preparation Steps
Knead flour, eggs, and salt into a smooth pasta dough and rest 30 minutes. Sauté grated courgettes in butter with garlic until dry and lightly browned. Mix with breadcrumbs, Grana Padano, egg yolk, nutmeg, salt, and pepper until thick and compact.
Roll dough thin. Cut into 6cm rounds. Place a dollop of filling in center, fold into a half moon, seal edges, and press your thumb into the center to create the characteristic indented clog shape.
Drop scarpinocc into gently boiling salted water. Cook for 3-4 minutes until tender and floating.
Melt butter with sage in a large skillet until foaming. Lift pasta into the butter with a slotted spoon, toss gently, and serve topped with Grana Padano.