Florentine Stuffed Shells with Lime-Mascarpone Mousse and Spicy "Cazzarelli" Oil
Cazzarelli" is an Italian word in the Abruzzo region dialect that refers to small spicy peppers. Thai chili peppers are the ones that closely resembles to this type of spicy Italian peppers. They are used to intensify flavors in pasta dishes. Every Trattoria,restaurant and home in abruzzo have cazzarelli (either fresh or in oil) ready to be used at table and give a kick to the pasta dish.
Ingredients
- 8 ea stuffed shells
- 20 ea Thai Chili Peppers
- ½ cup Extra Virgin Olive Oil
- 8 oz Mascarpone
- 4 oz Heavy Whipping Cream
- 1 garlic clove, minced
- 2 limes, zest and juice reserved
- 1 tbsp butter
- TT Salt
- TT Parmigiano Reggiano
Directions
Prepare Cazzarelli oil 1 week ahead. Cut spicy peppers in little rounds then place in a jar with extra virgin olive oil and 1 tsp of salt. Oil must cover peppers by ½ inch. Whip heavy cream to stiff peaks. Fold in mascarpone, lime zest, lime juice and garlic. Season with salt. Line a baking tray with parchment paper then arrange shells on it. Cover shells lightly with butter and Parmigiano. Bake at 375F for 15 minutes. Serve shells with lime & mascarpone quenelles and drizzle with spicy oil.
