If you are able to experience Rise Pizza & Pub in Cumberland, Maine - the entire team at SKORDO highly recommends it! Our friend, the talented Chef Rocco Marzilli leads the team at this new family friendly pub where traditional dishes meet creative twists, innovative flavors, and deeply personal recipes. Until November 30, experience Rocco's special pasta dish featuring SKORDO's Fore Street Shallot Blend... fresh made pasta infused with our herby peppery blend, tossed with homemade marinara and herb cheese mixture, (and a little pancetta). Here's Rocco's recipe - a must try!
PASTA
- 4 Cups 00 Flour
- 4 Whole Eggs
- 14 Egg Yolks
- 1/2 Cup SKORDO Fore Street Shallot Blend
- 1 Tablespoon Olive Oil
Measure flour onto cutting board, and form a well in the middle. Add eggs, olive oil, and Fore Street Shallot Blend to the well you created and beat together with a fork. Start to slowly break down the walls, adding flour into the egg mixture. As dough starts to come together, switch to using your hands and a dough knife. If dough is too tacky to kneed once all mixed together, add small amounts of flour to attain the desired consistency. Kneed dough for a minimum of 15 minutes, then wrap tightly in plastic wrap and let set for about a half an hour. From here, follow the directions on your pasta maker, and have fun creating the shape you like best.
MARINARA
- 2 Tablespoons Olive Oil
- 4 Yellow Onions
- 2 Bell Peppers
- 1 Bulb of Fennel
- 2 Tablespoons SKORDO Pizza Sauce Blend
- 2 Cups Red Wine
- 2 #10 Cans Crushed Tomato
- Salt and Pepper to Taste
Finely dice onions, peppers, and fennel. Heat canola oil in a pot and sweat onions peppers and fennel until they start to soften (+/- 15 min). Add pizza seasoning, and a pinch of salt and pepper. Cook for another 5 minutes, adjusting heat to be sure not to burn. Deglaze pan with red wine, and allow the wine to cook down for 3-5 minutes at a slow simmer. Add cans of tomato and slowly bring to a boil and reduce to a simmer. Let the sauce simmer for 15- 20 minutes, adjust seasoning as needed, take off the heat and cool.
HERB CHEESE MIXTURE
- 2.5 Cups Ricotta
- 2 lbs Mascarpone
- 1 Tablespoon Minced Parsley
- 1 Lemon (Zest Only)
- 1 Cup Grated Romano
- 1 teaspoon Granulated Garlic
- Salt and Pepper to Taste
Mix together.
To prepare:
- 1.5 oz pancetta
- 1 oz onion, julienned
- 1 oz fennel, julienned
- 1/2 cup red wine
Final Product
This is how this dish comes together in the restaurant. We start with a tiny bit of olive oil in a pan with cubed pancetta. Once the pan warms up, and the pancetta fat starts to render out, we add julienned onion and fennel to the pan. We let these three things sweat down together in the pan for 3-5 minutes before deglazing with about half a cup of red wine, and letting that cook down by about half. Once the wine has cooked down, we add 6 oz of marinara or so, along with a good tablespoon of the herbed cheese mixture. The fresh pasta (cooks well from frozen as well) gets cooked in salted simmering water for 2-3 minutes before being finished in the 3 cheese marinara. To top the dish off, we cut our house focaccia into cubes, toss it with pancetta fat and Fore Street Shallot Blend before going in the oven to toast. Once the bread is nice and crispy, we crush it into bread crumbs, and sprinkle it over the plated pasta.
