on the main road to Amalfi near Ravello is the beautiful Villa dello Scarpariello.
Da Mimmo’s Executive Chef Masood Masoodi had the great fortune to spend the summer
of 2007 there with its owner Prince Don Luigi d’Angerio of Sant’Agata.
original tower of the castle dates back to the 1100’s. Since the 1940’s it has
been the private residence of the Prince. Famous guests have included kings, queens,
ambassadors, ministers of Italy, and even Jacqueline Kennedy with her daughter
You can have the opportunity to be treated like royalty! Seven
years ago, the private castle was transformed into a luxurious hotel with richly
decorated salons, rooms carved into the cliff of the mountain and a tower with
an unparalleled view. Swimming in the Mediterranean, as well as in a saltwater
filled swimming pool is possible.
While at the villa, the Prince gave Chef
Masood their renowned family recipe that has been handed down for generations:
Chicken alla Scarpariello for the recipe click here.
Yield: 6 Servings
1 bunch Arugula;
1/4 cup Olive oil
1 Bell pepper, red; julienned
21/2 pounds Chicken; cut up
1 pound Italian sausage;
3/4 pound Mushroom; sliced
1 medium Onion; sliced
1/4 teaspoon Rosemary, dried; crushed
1 cup Chicken broth
Wine, white, dry
8 ounce Linguine
2 tabelspoon Flour
well, pat dry. Reserve half of the arugula for garnish; discard tough stems from
remainder. Thinly slice the prepared arugula and set aside.
In a large skillet,
heat 2 tablespoons oil over medium-high heat. Add red pepper; sautee until tender.
Add sliced arugula and half the garlic; sautee until arugula is wilted. Transfer
vegetables and pan drippings to a bowl.
In the same skillet, heat remaining
oil. Add chicken and sausage in batches; brown on all sides, removing pieces to
a plate as they brown. Discard all but 2 tablespoons drippings from pan. To hot
drippings in pan add mushrooms, onion, and remining garlic; sautee until tender.
Return chicken and sausage to skillet. Add 1/2 teaspoon salt, rosemary, 1/8 teaspoon
pepper, the broth, and wine. Bring to a boil; lower heat and simmer, cover until
chicken is tender, about 25 minutes.
Meanwhile prepare linguine as package
label directs. Drain; return to pan. Add red pepper mixture; heat through. Toss
to combine. Cover and keep warm. Remove chicken and sausage from skillet; arrange
on warm serving platter. Skim fat from mixture in skillet. In a small glass measure,
mix flour with 1/4 cup water until blended. Stir into liquid in skillet. Bring
to boiling, stirring constantly; boil 1 minute, stirring, until mixture thickens.
Spoon sauce over chicken and sausage. Arrange pasta on platter with chicken. Garnish
with remaining arugula.