You love a good Philly Cheesesteak. How about adding some Rotini to all of the flavors of that iconic sandwich and turning it into an Italian Pasta Skillet? And Sporcamuss! It means “Dirty the Mouth” in Italian, because when you bite into this puff pastry filled with whipped cream delicacy, and it oozes out and lands on the lips! It’s heaven in a puff pocket!
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| Servings |
Ingredients
For the Philly Cheesesteak Pasta Skillet:
- 1 tablespoon olive oil
- 1 large sweet yellow onion, halved and sliced thin to make half moons
- 1 teaspoon kosher salt, divided
- 1 medium red bell pepper, halved and sliced into thin strips
- 1 medium yellow bell pepper, halved and sliced into thin strips
- 2 cloves garlic, minced
- 1/2 pound ground beef
- 1/2 pound hot Italian sausage (bulk, or skins removed from links)
- 1 teaspoon pepper
- 10 ounces uncooked rotini pasta
- 2 cans chicken broth (14.5 ounce cans)
- 1 1/2 cups shredded provolone cheese, divided (4 1/2 ounces)
- 1 1/2 cups shredded pepper jack cheese, divided (4 1/2 ounces)
- 1 baguette
For the Sporcamuss:
- 1 sheet of puff pastry
- 1 teaspoon egg yolk, beaten with aof water (egg wash)
- Crema Pasticciera
- 3 egg yolks
- 1/3 cup sugar
- 2 tablespoons flour or corn starch
- 1 cup whole milk
- 1 cup half and half
- 1 teaspoon vanilla bean paste
- 2 teaspoons lemon zest
- Crema Diplomatica
- 1 cup whipping cream
- 2 heaping tablespoon powdered sugar
- topping
- powdered sugar
Instructions
For the Philly Cheesesteak Pasta Skillet:
- In a 10 inch high sided skillet, heat oil over medium heat until oil shimmers. Add the onion and 1/2 tsp of the salt, and sauté until golden brown, about 10 minutes. Stir in the bell peppers and garlic, and cook for 2 to 3 minutes until bell peppers begin to soften and garlic is fragrant. Add the ground beef, sausage, pepper, and remaining 1/2 tsp salt. Cook, breaking up the meat into small pieces with a wooden spoon, until browned and no pink remains, 5 to 7 minutes. Stir the pasta into the beef and onion mixture. Pour in the chicken broth, cover, and bring to a boil. Uncover and cook for 20 to 25 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed. Meanwhile, arrange a rack in the middle of the oven and heat the broiler to high. Stir half of the grated provolone and pepper jack cheeses into the pasta. Sprinkle the remaining cheese over the top. Broil until cheese melts and turns golden-brown, 2 to 3 minutes. Serve with charred slices of baguette. Serves 4.
For the Sporcamuss:
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Lay the defrosted pastry sheet on a cutting board and cut it into squares about 2 1/3 inch squares. Place the squares on the baking sheet spacing them well. Brush with the egg wash. Bake for about 10-15 minutes, or until puffed up and golden brown. Take the baking sheet out of the oven and let the pastry squares cool on a baking rack. Make the filling: With electric beaters, whisk together the egg yolks and sugar until smooth and the mixture forms ‘ribbons’ as the whisk rotates. Then add the flour or cornstarch slowly, bit by bit, into the mixture until fully incorporated. The mixture should be a pale yellow and quite fluffy. Meanwhile, heat the milk and cream over moderate heat until hot but not boiling. (You will see little bubbles just beginning to form around the edge of the pot. This is called scalding. Take the milk off the heat and drizzle it, little by little, into the mixer bowl. Now pour everything from the bowl into the pot plus the vanilla bean paste and cook over low heat, whisking continuously and vigorously. After a while, it should begin to thicken. Keep stirring until you have a thick custard. Remove from the heat, stir in the grated lemon zest if using, and let the mixture cool. (It will thicken further as it cools.) When the custard has cooled completely, whip the cream with the powdered sugar in a chilled bowl until it forms stiff peaks. Gently fold it into the custard until you have a uniformly fluffy consistency. Fill the puff pastry. Take each puff pastry square and, with the aid of a paring knife, very gingerly split their tops from the bottoms and pry them open. Using pastry bag, cover the bottom of the puff pastry square with a thick piping of the pastry cream. Then replace the top pressing it down gently so it adheres to the filling to form a little sandwich. Repeat until you have used up all the puff pastry squares. Dust your Sporcamuss with powdered sugar and serve. Makes about 9.
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