"Taste of Scopa" Dinner Kit for 4
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Not eligible for shipping to CanadaThis is a taste of what makes Scopa Italian Roots one of LA’s top Italian restaurants, and the perfect dinner for four! Start your meal by frying up some signature meat & cheese-filled rice balls, enjoy one of their signature pastas for your main course (take your pick!), and finish up with a few made-to-order cannolis for dessert!
If you’ve spent any time watching Food Network over the past few years, then you definitely know Chef Antonia Lofaso. She began her cooking career at Wolfgang Puck’s renowned Spago, and rose to fame as a top-four contender on “Top Chef: Chicago.” She’s a regular on Food Network shows including “The Best Thing I Ever Ate,” and is the Executive Chef and owner of one of LA’s hottest Italian restaurants, Scopa Italian Roots. Located in the heart of Venice, Scopa Italian Roots opened in 2013 and was immediately hailed for its warm and inviting atmosphere and stunning authentic Italian cooking. Its menu of old-school Italian classics made with the freshest available ingredients has attracted a strong local following and made it a consistently reliable neighborhood standby.
This package serves 4 people and includes:
- 1 Entree Kit for 4, your choice
- 1 GIANT “Arancini” Rice Ball Kit (6 pieces total, each approx. 7 oz.)
- 1 Mini Cannoli Kit (12 pieces total)
- Choose to add on more!
Entree Kit Options Include
- Penne Pasta & Tomato Sauce
- Scopa’s Housemade Tomato Sauce (1 Qt.)
- Fresh Penne Pasta (1.5 lbs.)
- Parmesan Wedge (4 oz.)
- Chopped Parsley (2.5 oz.)
- Maccheroni Pasta & Meat Sauce
- Scopa’s Housemade Meat Sauce (1 Qt.)
- Fresh Maccheroni Pasta (1.5 lbs.)
- Parmesan Wedge (4 oz.)
- Chopped Parsley (2.5 oz.)
- Bucatini Pasta & Mushroom Ragu Sauce
- Mushroom Ragu Sauce (1 Qt.)
- Fresh Bucatini Pasta (1.5 lbs.)
- Parmesan Wedge (4 oz.)
- Chopped Parsley (2.5 oz.)
- Bucatini Pasta & Pork Ragu Sauce
- Pork Ragu Sauce (1 Qt.)
- Fresh Bucatini Pasta (1.5 lbs.)
- Parmesan Wedge (4 oz.)
- Chopped Parsley (2.5 oz.)
- Rigatoni & Vodka Sauce
- Scopa’s Housemade Vodka Sauce (1 Qt.)
- Fresh Rigatoni Pasta (1.5 lbs.)
- Parmesan Wedge (4 oz.)
- Chopped Parsley (2.5 oz.)
- Maldon Salt (2 tsp)
- Cheese Grater Not Included
- Lasagna
- 4 Lasagnas (each 8 oz.)
- Tomato Sauce (20 oz.)
- Parmesan Cheese (4 oz.)
- Chopped Parsley (1 oz.)
- Each Lasagna measures 4.5″ × 6.5″
- 4 Eggplant Parmesans (8 oz. each)
- Chopped Parsley (1 oz.)
“Arancini” Rice Ball Kit Includes
- 4 Pre-made Filled Rice Balls (each approx. 7 oz.)
- Rice Ball Mix (9.6 oz.), makes 2 rice balls (each approx. 7 oz.)
- Beef Filling (3.2 oz.)
- Ricotta (1.6 oz.)
- Mozzarella (1.6 oz.)
- Panko Bread Crumbs (3.2 oz.)
- Chopped Parsley (1 oz.)
- Tomato Sauce (1 Qt.)
- Parmesan Wedge (4 oz.)
- 1 Deep-Fry Thermometer
- Each rice ball measures approx. 3"-3.5"
- Cheese Grater Not Included
Cannoli Kit Includes
- 6 Cannoli Shells
- 3 pastry bags Ricotta & Chocolate Chip Cannoli Filling (each approx. 7 oz.)
- Powdered Sugar (6 oz.)
- 1 Mini Powdered Sugar Shaker
- Each cannoli shell measures 4″ × 1.5″
Add On Options Include
- 6 Meatballs
- Meatballs arrive with tomato sauce (16 fl oz.)
- Each meatball measures 1.5" and weighs 1.6 oz.
- Chicken Parmesan
- 4 pcs. Chicken Breast (breaded & fried) (each 4 oz.)
- Tomato Sauce (32 oz.)
- Grated Mozzarella (8 oz.)
- Basil & Parsley (1/4 cup)
- Sauce, pasta, and rice balls ship frozen with ice packs, may thaw during transit.
- Remaining items ship fresh.
- Upon arrival, store cannoli shells and powdered sugar at room temperature.
- Upon arrival, store remaining items in the refrigerator.
- Cannoli shells and powdered sugar last up to 2 weeks at room temperature.
- Cannoli filling lasts up to 4 days in the refrigerator.
- Sauce and pasta last up to 5 days in the refrigerator.
- Parsley lasts up to 2 days in the refrigerator.
- Parmesan lasts up to 2 weeks in the refrigerator.
- Remaining items last up to 5 days in the refrigerator.
- Chicken can be stored in the refrigerator for up to 5 days
- Eggplant parmesan can be stored in the refrigerator for up to 5-7 days.
To Serve
Pasta + Sauce Kit
For the Sauce
- Place 4-quart saucepan over medium heat.
- Remove sauce from plastic and pour into the saucepan, stirring occasionally.
- Heat until simmering.
For the Pasta
- Bring 2 quarts of water (salted like the ocean) to boil in a medium 4-quart saucepan.
- Remove pasta from the plastic and add to water.
- Cook pasta for 6-8 minutes.
- Strain the pasta (reserve 1/4 cup of pasta water to add to sauce if needed).
- Add into warm sauce.
Plating and Finishing
- After adding pasta into the warm sauce, cook for an additional 3 minutes (if the sauce becomes too thick, add some of the reserved pasta water).
- Plate pasta and sauce into a bowl.
- Top with grated parmesan cheese and chopped parsley.
- Serve and enjoy!
Eggplant Parmesan
- Thaw the Eggplant Parmesan in the refrigerator overnight.
- Preheat the oven to 350°F.
- Remove the Eggplant Parmesan and oven-safe container from the vacuum-sealed bag.
- Remove the plastic top of the Eggplant Parmesan container.
- Place each oven-safe tray on the baking tray and place it on the middle rack of the oven.
- Cook for 18-20 minutes (Depending on your home oven, cooking time may increase by 5 minutes.)
- Remove from the oven.
- Serve and enjoy!
Arancini Rice Ball Kit
For the Rice Ball Mix
- Take 1/4 of the rice mix (approx. 1/2 cup) and form a well in one hand.
- Place 1/4 of the meat filling (approx. 1/4 cup) inside the rice well.
- Place 1 tbsp of both ricotta and mozzarella in the center of the meat filling.
- Take 1/4 of the rice mix (approx. 1/2 cup) and form another hallowed ball in the
other hand, using the back of your hand to shape. - Join both halves together and form into a ball.
- Gently roll the ball in the panko & parsley mixture to form a light coating.
For the Sauce
- Place a 4-quart saucepan over medium heat.
- Remove sauce from plastic and pour into saucepan, stirring occasionally until simmering.
Cooking and Finishing
- Remove prepared rice balls from the refrigerator and plastic and allow to sit at room temperature for 15 minutes.
- Heat oil to 325˚F in a deep fryer, dutch oven, or medium saucepan.
- Gently place rice balls in oil (be careful not to overcrowd).
- Cook for 10-12 minutes, gently rotating if needed.
- Spoon 1/2 cup warmed tomato per rice ball on the bottom of a dish.
- Remove rice balls and place on top of warmed tomato sauce.
- Microplane grated parmesan on top of the rice ball.
- Sprinkle with chopped parsley and enjoy!
Cannoli Kit
For the Powdered Sugar
- Remove shaker from the bag and unscrew the top.
- Fill the shaker with powdered sugar provided.
- Screw the lid back on top.
Cannoli Assembly
- Remove shells from the plastic.
- Cut an opening in the piping bag (about 1/4 inch).
- Place the tip of the bag halfway into the shell.
- Squeeze the filling while pulling outward.
- Repeat on the other side.
- Continue until all shells are filled.
- Sprinkle with powdered sugar.
- Serve and enjoy!
Meatballs – Add On
- Place 4-quart saucepan over medium heat
- Remove tomato sauce and meatballs from the plastic
- Pour into saucepan and stir occasionally
- Heat until simmering
- Enjoy!
Chicken Parmesan – Add On
- Preheat the oven to 350 F
- Remove chicken parmesan from bag and place in an oven safe container (ie pyrex dish)
- Remove tomato sauce from the bag and pour on top of the chicken parmesan
- Place chicken parmesan and tomato sauce in the oven for 15-20 minutes
- Top with the grated mozzarella cheese and cook for an additional 10-15 minutes or until cheese is melted and golden brown
- Remove from the oven.
- Top with basil and parsley and serve!
- Pasta – Flour, Eggs Salt, Water.
- Tomato Sauce – Garlic, Tomatoes, Basil, Parsley, Salt, Sugar.
- Mushroom Ragu – Mushroom, Butter, Garlic Cloves, Thyme, Chicken Stock (Onion, Celery, Carrot, Bay Leaf, Peppercorns), Rosemary, Salt.
- Meat Sauce – Ground Beef, Carrots, Celery, Onion, Tomato Paste, Red Wine, Chicken Stock (Onion, Celery, Carrot, Bay Leaf, Peppercorns), Rosemary, Salt.
- Pork Ragu – Pork Shank, Kosher Salt, Black Peppercorns, Thyme, Rosemary, Onions, Carrots, Celery, Whole Garlic Cloves, Tomato Paste, Red Wine, Sachet: (Parsley Stems, Thyme, Rosemary, Fennel Tops, Bay Leaf), Chicken Stock (Onion, Celery, Carrot, Bay Leaf, Peppercorns), Veal Demi-Glaze, Blended Oil.
- Vodka Sauce – Tomatoes, Garlic, Salt, Sugar, Basil, Parsley, Vodka, Chili Flake, Butter, Cream, Cherry Tomatoes
- Cannoli Filling – Ricotta, Powdered Sugar, Chocolate Chips.
- Cannoli Shells – Wheat Flour, Vegetable Oil, Sugar, Vegetable Fats, Eggs, Margarine, Salt, Cocoa.
- Arancini Rice Balls – Arborio Rice, Locatelli Cheese, Egg, Egg Whites, Meat Sauce, Peas, Mozzarella, Ricotta, Panko Bread Crumbs, Parmesan Cheese, Parsley.
- Meatballs – Ground Beef, White Bread, Locatelli, Eggs, Cream, Garlic, Parsley, Nutmeg, Salt, Tomato Sauce (Garlic, Tomatoes, Basil, Parsley, Salt, Sugar)
- Chicken Parmesan – Chicken, Ap Flour, Egg, Panko Breadcrumbs, Garlic, Parsley, Locatelli
- Tomato Sauce – San Marzano Tomatoes, Garlic, Salt, Sugar, Parsley & Basil
- Mozzarella Cheese, Basil & Parsley
- Lasagna – Pasta (Flour, Egg, Salt) Italian Sausage (Pork Butt, Pork Fat, Fennel Seeds, Coriander Seeds, Black Peppercorns, Salt, Pepper Flakes, Paprika, Oregano, Garlic, Parmesan, Locatelli), Meat Sauce (Red Wine, Dry Age Ground Beef Mix, Rosemary, Carrots, Onion, Celery, Tomato Paste, Chicken Stock), Béchamel Sauce (Butter, Flour, Milk, Cream, Onion, Bay Leaf, Clove, Parmesan, Locatelli), Tomato Sauce (Garlic, Basil, Parsley), Parmesan, Parsley
- Eggplant Parmesan – Japanese Eggplant (Fried In Peanut Oil), Caciocavallo, Locatelli, Basil Pistou (Basil, Oil, Garlic, Extra Virgin Olive Oil), San Marzano Tomato Sauce (Garlic, Salt, Parsley, Basil) *Contains: Dairy, Allium, Nightshades, Peanut (Fried In Peanut Oil, Gluten Cross Contamination)
Allergens: Gluten, Allium, Nightshades, Egg
Old-School Italian Classics From “Top Chef” Star Antonia Lofaso
Old-School Italian Classics From “Top Chef” Star Antonia Lofaso
If you’ve spent any time watching Food Network over the past few years, then you definitely know Chef Antonia Lofaso. She began her cooking career at Wolfgang Puck’s renowned Spago, and rose to fame as a top-four contender on “Top Chef: Chicago,” later returning for “Top Chef: All Stars” and “Top Chef Duels.” Today, she’s a regular on Food Network shows including “The Best Thing I Ever Ate,” and is the Executive Chef and owner of one of LA’s hottest Italian restaurants, Scopa Italian Roots.
Located in the heart of Venice, Scopa Italian Roots opened in 2013 and was immediately hailed for its warm and inviting atmosphere and stunning authentic Italian cooking. Its menu of old-school Italian classics made with the freshest available ingredients has attracted a strong local following and made it a consistently reliable neighborhood standby. Now, Scopa’s signature dishes, including bucatini & pork ragu, penne & tomato sauce, rice balls, and cannoli for dessert, are delivering nationwide!
