"Taste of Scopa" Dinner Kit for 4

• Sauce, pasta, and rice balls ship frozen with ice packs, may thaw during transit.
• Remaining items ship fresh.
• Upon arrival, store cannoli shells and powdered sugar at room temperature.
• Upon arrival, store remaining items in the refrigerator.
• Cannoli shells and powdered sugar last up to 2 weeks at room temperature.
• Cannoli filling lasts up to 4 days in the refrigerator.
• Sauce and pasta last up to 5 days in the refrigerator.
• Parsley lasts up to 2 days in the refrigerator.
• Parmesan lasts up to 2 weeks in the refrigerator.
• Remaining items last up to 5 days in the refrigerator.
• Chicken can be stored in the refrigerator for up to 5 days

To Serve

Pasta + Sauce Kit

For the Sauce

• Place 4-quart saucepan over medium heat.
• Remove sauce from plastic and pour into the saucepan, stirring occasionally.
• Heat until simmering.

For the Pasta

• Bring 2 quarts of water (salted like the ocean) to boil in a medium 4-quart saucepan.
• Remove pasta from the plastic and add to water.
• Cook pasta for 6-8 minutes.
• Strain the pasta (reserve 1/4 cup of pasta water to add to sauce if needed).
• Add into warm sauce.

Plating and Finishing

• After adding pasta into the warm sauce, cook for an additional 3 minutes (if the sauce becomes too thick, add some of the reserved pasta water).
• Plate pasta and sauce into a bowl.
• Top with grated parmesan cheese and chopped parsley.
• Serve and enjoy!

Arancini Rice Ball Kit

For the Rice Ball Mix

• Take 1/4 of the rice mix (approx. 1/2 cup) and form a well in one hand.
• Place 1/4 of the meat filling (approx. 1/4 cup) inside the rice well.
• Place 1 tbsp of both ricotta and mozzarella in the center of the meat filling.
• Take 1/4 of the rice mix (approx. 1/2 cup) and form another hallowed ball in the
  other hand, using the back of your hand to shape.
• Join both halves together and form into a ball.
• Gently roll the ball in the panko & parsley mixture to form a light coating.

For the Sauce

• Place a 4-quart saucepan over medium heat.
• Remove sauce from plastic and pour into saucepan, stirring occasionally until simmering.

Cooking and Finishing

• Remove prepared rice balls from the refrigerator and plastic and allow to sit at room temperature for 15 minutes.
• Heat oil to 325˚F in a deep fryer, dutch oven, or medium saucepan.
• Gently place rice balls in oil (be careful not to overcrowd).
• Cook for 10-12 minutes, gently rotating if needed.
• Spoon 1/2 cup warmed tomato per rice ball on the bottom of a dish.
• Remove rice balls and place on top of warmed tomato sauce.
• Microplane grated parmesan on top of the rice ball.
• Sprinkle with chopped parsley and enjoy!

Cannoli Kit

For the Powdered Sugar

• Remove shaker from the bag and unscrew the top.
• Fill the shaker with powdered sugar provided.
• Screw the lid back on top.

Cannoli Assembly

• Remove shells from the plastic.
• Cut an opening in the piping bag (about 1/4 inch).
• Place the tip of the bag halfway into the shell.
• Squeeze the filling while pulling outward.
• Repeat on the other side.
• Continue until all shells are filled.
• Sprinkle with powdered sugar.
• Serve and enjoy!

Meatballs – Add On

• Place 4-quart saucepan over medium heat
• Remove tomato sauce and meatballs from the plastic
• Pour into saucepan and stir occasionally
• Heat until simmering
• Enjoy!

Chicken Parmesan – Add On

• Preheat the oven to 350 F
• Remove chicken parmesan from bag and place in an oven safe container (ie pyrex dish)
• Remove tomato sauce from the bag and pour on top of the chicken parmesan
• Place chicken parmesan and tomato sauce in the oven for 15-20 minutes
• Top with the grated mozzarella cheese and cook for an additional 10-15 minutes or until cheese is melted and golden brown
• Remove from the oven.
• Top with basil and parsley and serve!