Packed with flavor, Scarpetta’s Agnolotti is the perfect comfort dish. Succulent short rib- and bone marrow- stuffed handmade agnolotti in a decadent butter sauce, that only moments to prepare.
The kit includes frozen, ready-to-boil agnolotti, alongside finishing ingredients, as well as homemade biscotti and signature foccacia.
Scarpetta opened in New York City in 2008 with a menu of housemade pastas and bold Italian fare made with high-quality, seasonal ingredients, and it soon earned three stars from the New York Times and a James Beard nomination for Best New Restaurant in America. Scarpetta has since become a venerable NYC institution, with seven additional restaurants around the world.
This package serves 2 people and includes:
- 7 oz. Foccacia
- 2 oz. Citrus Olive Oil
- 12 oz. Bone Marrow and Short Rib Agnolotti (frozen)
- 0.4 oz. Toasted Breadcrumbs
- 3.5 oz. Butter Sauce
- 0.4 oz. Parsley
- Choose to add a Scarpetta apron and a bottle of their signature olive oil!
Short Rib & Bone Marrow Agnolotti – Agnolotti: Flour, Salt, Eggs, Olive Oil, Shortrib, Onion, Garlic, Carrot, Red Wine, Tomato, Chicken Stock, Sugar, Vinegar, Parsley, Parmesan, Butter, Parsley, Parmesan
Cherry Tomatoes, Rosemary And Maldon Salt.
Biscotti – All Purpose Flour, Butter, Eggs Light Brown Sugar, Vanilla Extract, Baking Powder, Salt, Ground Cinnamon, Ground Ginger And Chocolate 55%.
Foccacia – Flour, Yeast, Water, Extra-virgin Olive Oil, Salt, Rosemary, Fennel, Onion
Instructions / Storage
- This package ships with ice packs, may thaw in transit
- Upon arrival, place pasta kit in the freezer unless consuming immediately
- Foccacia can be kept in the fridge up to 4 days, or frozen up to 1 month
- Pasta kits can remain frozen up to 1 month
- Do not refrigerate pasta kits
- Biscotti is best stored at room temperature and should not be refrigerated or frozen
- Preheat oven to 350 F.
- Remove foccacia bread from packaging.
- Lay foccacia whole or sliced on lightly oiled baking sheet for 10 minutes or until cheese is melted.
- Serve toasted foccacia with citrus olive oil.
Short Rib & Bone Marrow Agnolotti
- Place frozen pasta in freezer. Keep in freezer until ready to use.
- In a large pot, boil 1 gallon of water, seasoned with salt (about 2 tbsp of salt).
- Once water boils, add pasta and cook for 5 minutes or until pasta floats to the top.
- In a sauté pan, heat butter sauce on medium low heat.
- Drain pasta in colander and add pasta to pan.
- Using a spoon, gently stir to coat the pasta with butter sauce for 1 minute.
- Add parsley to the pan and continue to toss for another minute.
- Plate pasta and garnish with parmesan, breadcrumbs, garlic chips and horseradish.
- Scarpetta ships Monday-Friday of each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
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