Scarpella is a typical dish traditionally prepared in Castelvenere for Carnival. It's a delicious pan-fried timbale.
Ingredients for 4 people- 500g rigatoni Pasta Armando
- 200 g seasoned pork sausage
- 300 g fresh cow's milk or pecorino cheese (“primo sale”)
- 150 g grated mature pecorino cheese
- 100 g extra virgin olive oil
- 12 eggs
- Lard
- Salt
Cook the pasta in plenty of lightly salted water. Once ready, drain it al dente and place it in a bowl greased with lard.
Add the “primo sale”, the diced sausage and the grated seasoned pecorino.
Add the beaten eggs and the remaining grated cheese.
Pour a spoonful of lard into a non-stick pan and add the mixture, leaving it to cook over low heat for about 20 minutes with a lid on.
Enjoy your meal!
