Pasquale Sciarappa Recipes to Add to Your Collection

Who is Pasquale Sciarappa?

If you’re searching for mouthwatering recipes, look no further than Pasquale Sciarappa recipes. Pasquale Sciarappa, the man behind the Orsara Recipes, has a personality to match his delicious meals.

Chef Pasquale Sciarappa and his Orsara Recipes YouTube channel are a must-see for everyone who fits this description. The chef has had videos demonstrating a variety of classic Italian meals since 2008. In his channel, he has featured recipes from across the world. There’s something for everyone on this channel, from vegan recipe videos to Asian-inspired dishes.

It seems as though science and food go hand in hand now, and Sciarappa is one of the chefs putting that to use. He has developed creative ways to help people cook tasty food with unique ingredients.

A Brief History on Pasquale Sciarappa’s Success

Who is Pasquale Sciarappa? Pasquale Sciarappa was born in the Italian town of Orsara di Puglia in thee year 1939. In 1957, he began his culinary profession in Torino 1957 and now lives in Long Branch, New Jersey.

Sciarappa wanted to share his passion for cooking with the rest of the world after retirement, so he founded Orsara Recipes. What started as a hobby has grown into a full-fledged second job, complete with websites, media appearances, and merchandising. 

Despite everything, Sciarappa hasn’t lost his trademark zeal, possibly the channel’s most compelling feature. Come for Pasquale; stay for the recipes. It’s interesting to see which videos become viral and which ones don’t. For example, Orsara Recipes uploaded a video of Sciarappa attempting to pronounce Worcestershire sauce in November 2014.

It became an instant viral hit, with over 2,250,000 views to date. Pasquale tries to say Worcestershire Sauce many times in less than a minute. But, after a while, he gives up and displays it in Italian. 

His major break came as a result of his viral popularity. He had interviews with publications like the Daily Mail and appearances on the Rachael Ray Show. Since then, he’s been featured on Medium and the Cooking Channel and appeared twice on the Dr. Oz Show. Dr. Oz brings the house down in both appearances with a bit of dancing.

Orsara Recipes’ Average Video

The average chef, Pasquale recipes video, lasts eight to fourteen minutes. It starts with an introduction and a close-up of the finished meal. It always appears to be very delectable. Soon after, the videos begin with Pasquale doing what he does best: cooking. 

The films show a faster version of the meal preparation before giving complete instructions. You can watch the stages before you get the description of the process. This method lets you see how each step interacts with the others and leads to the next. It also has the added benefit of making it easier for you to remember the directions because you’ve already seen them.

Pasquale’s Other Kinds of Videos

Orsara Recipes provides a variety of videos in addition to cooking videos. In reality, the nearly 400 videos on the channel cover a wide range of topics. For example, Pasquale tells anecdotes from his boyhood in Italy, including the account of Mount Vesuvius’ 1944 eruption and his World War II memories in one film.

Orsara Recipes will occasionally post a series of videos. One series, for example, included Pasquale returning to Orsara di Puglia and taking you around the town where he grew up. Throughout five episodes, you’ll witness Orsara di Puglia through the eyes of someone who knows the region intimately, an experience that tourists generally miss. 

Another of Pasquale’s series that you would be interested in is preparing, planting, and managing a vegetable garden.

Pasquale Sciarappa’s Fried Calamari Recipe

Time: 45 minutes

Serving size: 4 servings

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

• 6 Plum tomatoes peeled and chopped
• 5 Garlic cloves chopped
• 1 Shallot chopped
• 1/2 Italian long hot pepper optional
• 2 ounce (56.7 grams) Olive oil
• 2.5 pounds (1.12 kilograms) calamari cleaned
• Marinara sauce Ingredients
• Few basil leaves
• All-purpose flour seasoned with salt and black pepper
• Peanut oil for frying
• Salt and black pepper to taste

Preparation

1. Start by washing the calamari thoroughly. You’ll need to turn them inside out to get rid of the stringy, fatty covering. Next, cut the calamari into 1/2 inch (1.27 centimeters) to 1-inch (2.54 centimeters) rings after rinsing in cool water. To drain any excess water, place them in a sieve. 
2. To prepare the plum tomatoes, boil them for 2 minutes or until the skin peels. Then, remove the skin from the water and peel it off completely.
3. Fill a deep skillet halfway full with peanut oil at this point. Over a medium flame, warm it up. This is where your calamari will fry.
4. Begin making your marinara sauce in a different pot while the peanut oil heats up. Pour the olive oil into the pot and cook the garlic and shallots over medium/low heat. Add the hot pepper after about a minute or two. Stir for another minute or so before adding the tomatoes and basil. Stir in a teaspoon of black pepper and a pinch of salt. Continue to cook on medium/low heat.
5. It’s now time to make the fried calamari. First, toss two handfuls of calamari into the flour dish and toss until all the calamari gets coated evenly. Once the calamari is well covered, place it in a deep skillet and cook until golden, constantly stirring to prevent the calamari rings from sticking together. 
6. Scoop out the fried calamari and set it on a paper towel-lined plate to absorb the excess oil. Continue to fry the remaining calamari in the same manner.
7. Once you fry all of the calamari, season with sea salt and serve with a side of marinara sauce to dip in as you eat. 

Chef Pasquale’s Cauliflower Sausage Pasta Recipe

Time: 45 minutes

Serving size: 4 servings

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

• Salt and pepper
• 2 cloves garlic
• Extra-virgin olive oil, for pan
• 1 head cauliflower, chopped into bite-size pieces
• 5 hot Italian sausages, casings removed
• ⅓ cup dry white wine 
• 1 pound (0.45 kilograms) fusilli Calabresi or other short-cut pasta
• ¾ cup freshly grated pecorino cheese
• Chopped fresh parsley for topping

Preparation

1. For the pasta, bring a big pot of salted water to a boil.
2. Heat a healthy drizzle of oil in a large sauté pan over medium to high heat— Fry for about a minute after adding the garlic cloves.
3. Bring a pot of water to a boil in a big saucepan and cook the cauliflower for 5 minutes.
4. Add the sausage to the sauté pan and cook for five minutes, breaking it up as it cooks, then reduce the heat and add the wine. Allow one minute of cooking time to allow the alcohol to evaporate.
5. Drain the cauliflower, add it to the pan, and then simmer for another 10 minutes over medium to low heat.
6. Meanwhile, cook the pasta according to package directions in a saucepan of boiling water. When the pasta is ready, combine it with two ladlefuls of the pasta water and the pecorino cheese in a sauté pan. Mix until everything is well blended. Serve with a sprinkling of parsley and a grating of pecorino cheese on top.

Pasquale Sciarappa Pappardelle Bolognese 

This is also a sumptuous meal you can sample from Chef Pasquale recipes. Below are the ingredients you will require to prepare the meal.

Time: 45 minutes

Serving size: 4 to 6 servings

Prep 1time: 15 minutes

Cook time: 30 minutes

Ingredients

• 1 pound (0.45 kilograms) Pappardelle pasta or whichever you prefer
• 1 pound (0.45 kilograms) ground beef
• 1/2 Onion chopped
• 2 Garlic cloves chopped
• 25 ounce (793.8 grams) Tomato puree homemade tomato sauce, or Mutti tomato sauce. 
• 1 tbsp tomato paste
• 1 cup dry white wine
• 5 Basil leaves
• Parsley
• Olive oil
• Salt and black pepper according to your taste

Preparation

1. Pour a couple of teaspoons of olive oil into a dutch oven to start. Cook the meat until all of the liquid has evaporated and the meat has browned. To ensure consistent cooking, use a wooden spoon to stir often. When only oil remains in the pan, you know it’s done.
2. After that, add the tomato paste, followed by the garlic and onion. Then, for about two minutes, mix it continuously.
3. Pour the wine in. Pinot grigio is one of the best wines. Allow it to cook for four minutes or until the alcohol has evaporated.
4. Add the tomato sauce and stir to combine— season with a touch of salt and black pepper. Toss the basil leaves into the sauce after breaking them up to the desired size with your fingers. Mix everything and cook for at least an hour on low heat. The more time it cooks, the tastier it becomes.
5. Boil a large pot of water. Add a pinch of salt and cook your pappardelle according to the package directions. After straining the pasta, place it in the dutch sauce oven.
6. Combine all of the pappardelle bolognese ingredients in a large mixing bowl. Serve on a plate with parsley and freshly grated pecorino cheese on top, and enjoy. 

The Italian Chef Has Left the Building!

Pasquale began his cooking career as a dishwasher and prep cook at various restaurants throughout Toronto. Chef Pasquale became a chef and later a restaurateur due to his passion and ability for cooking. Pasquale studied opera at the Royal Conservatory of Music while continuing his culinary career.

Pasquale’s cooking style emphasized rapid, multi-course meals. He gave varying times for his four-course supper in different episodes: 18.5 to 22 minutes.

The meals consisted of numerous dishes: one for carbohydrate (typically pasta or risotto), one for protein (chicken, pork, or fish), and two for each appetizer, dessert, soup, or salad (e.g., frittata).

The meat dish is typically prepared by pan-grilling the meat with a bit of olive oil on both sides. Then add a sauce made up of chopped vegetables (mushrooms, potatoes, zucchini, onions, garlic, parsley, and celery, which you steam sauté in a separate pan), and finish with either 35 percent cream or tomato paste. 

The sauce is always put in the meat pan, deglazing it in the process. A similar sauce is also good for the pasta/rice meal, but the pasta/rice gets added to the sauce rather than the other way around. 

He would add broth from a pan alongside the stove to both sauces. Pasquale Italian chef would only use the oven on rare occasions, such as roast veal, rigatoni, or focaccia bread.