Local chef, Tony Scarpati, fashions a fabulous meal Saturday from market offerings

Come taste squash soups and a fish-inspired pasta dish at the Chappaqua Farmers Market

November 18, 2011
by Christine Yeres

Chef Tony Scarpati’s neighbors wrote in to report that during the Hallowsnowstorm of a few weeks ago, the Scarpati house was a center of fun, chicken soup and artistry.  His Ridgewood Terrace neighbors sent in photos of his artist’s response to the premature snowfall that blanketed Halloween.  See what he created in “Read more…”

Scarpati offers a variety of services including assisting in in-home parties, everyday chef-ing needs, shopping, cooking and helping to organize special grand events or intimate family events.  He can take individuals or a groups on shopping excursion to his special sources and introduce them to new products.

• Holiday Parties/Office Parties
• Individual and group cooking lessons
• Cooking lesson parties at your home:  i.e. GNO (girls night out) events, invite your friends over and have a have a lesson followed by an amazing meal.
• Cooking lessons for kids: i.e. Girl Scouts
• Promotional parties (for example, grand openings for local businesses)
• Event Parties (recently catered a Lambourghini club reunion celebrating the 40th birthday of Lambourghini)
• Weekly meals delivered to your home

Visit his website by clicking HERE.

Scarpati believes in the importance of choosing the freshest ingredients that are organic, local and in season. He is a faithful customer of the Saturday morning Chappaqua Farmers Market at the train station.

“The family dinner is very important part of the day to reconnect with your family,” says Scarpati.  “And it’s becoming rare.”

Below is Scarpati’s recipe for the Chicken Soup he dished out during the snowstorm:

Chef Tony’s Chicken Soup

Ingredients

2-3 lb. organic chicken cut up

3 carrots (sliced like coins)

2 celery stalks (cubed)

1 red onion (chopped)

1 qt. organic chicken broth

good handful of string beans/haricots verts

bunch mixed mustard greens (can substitute spinach or other leafy greens)

¼ c. Parmigiano-Reggiano rinds cubed (we save these from our Parmigiano pieces and use in soups—or when you have Parmigiano-
Reggiano cheese grated for you, ask the grocer to give you the rind to flavor your broth.

Water (as needed to top)

salt & pepper to taste

Extra virgin olive oil

1 c. tubetti pasta

Over medium heat, in a large pot, pour 2 Tbsp of olive oil. Add the trittico—that sacred trio—of carrots, celery, and onion.  As the mixture browns, cut up your chicken and add to the pot. After chicken is uniformly browned, add your organic broth. Add enough water to cover chicken to about 1 inch above (not sure how to phrase). Let it simmer over low heat for about 1 hour. Add string beans, Parmigiano rinds, and tubetti. Let it cook until pasta is fully cooked (about 10 minutes). Add mustard greens. Re-season with salt and pepper to taste. Serve.

I always like to re-season any dish towards the end especially dishes that cook for a long time, because they reduce.