Scarpinocc is an unusual pasta that originated in the Lombardy region of northern Italy. Its name stems from the word "scarpa," the Italian word for shoe, which this odd-shaped pasta resembles in an old-fashioned way. Chef McAnelly swaps the traditional scarpinocc filling of Taleggio, an intensely-flavored washed rind cow’s milk cheese, with bright, tangy Laura Chenel Original Goat Cheese. Finished in an emulsion of butter, lemon, fennel, parsley, honey and kumquat, it's a lighter, brighter version of its old self.
Recipe courtesy of Chef SHANE McANELLY, Executive Chef / Owner - The Brass Rabbit
*Note: We preserve kumquats at the end of the season to use throughout the year. We cut them in half and bury them in lemon juice and salt for 2-3 weeks to preserve. Once preserved, we scoop out the inside and thinly slice the skin/zest for this dish. Preserved lemon will add a similar flavor and is much more readily available, feel free to substitute.