Scrippelle Ribbons With Apricot-Orange Sauce Recipe

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Scrippelle Ribbons With Apricot-Orange Sauce
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Ingredients
8
Count
Nutrition
358
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. You will need a heavy-bottomed nonstick skillet or sauté pan, 10-inch diameter or wider.
  2. To make the ribbons: Stack three or four cooled scrippelle evenly, and roll them up into a cylinder, about the size of a cigar. With a sharp knife, slice the roll crosswise every 2/3 inch (for thin strips like tagliatelle) or every inch (for wider strips, like fettuccine). Separate and unfurl the cut pieces into ribbons. Continue to slice up all the scrippelle this way.
  3. Put the sugar in the skillet, pour 1/3 cup water over it, and shake the pan a bit to spread out the moistened sugar. Set the skillet over medium-high heat, and, without stirring, let the sugar dissolve into a syrup and come to a boil. Don't stir or shake the pan as it bubbles away, evaporating all the water and nearing the temperature of caramelization-this can take 10 minutes or more. Have the remaining sauce ingredients (butter, apricot preserves, and citrus juices) near at hand, as well as a long wooden spoon for stirring, and thick kitchen towels for holding the pan.
  4. When the syrup bubbles become noticeably thicker, watch closely for it to take on color, usually near the edge of the skillet. At the first signs of darkening, lower the heat and swirl the syrup, so it caramelizes evenly to a deep-golden color. Still over low heat, drop in the butter and the apricot preserves, and stir steadily as they melt into the caramel. Pour in the lemon and orange juices, stirring carefully, because the caramel will bubble and splatter.
  5. Raise the heat, and bring the sauce back to a boil, stirring steadily. Adjust the heat to keep it at a simmer, and drop in the scrippelle ribbons. Toss and tumble the strips with tongs or long-handled utensils, for a minute or more, until they're heated through and glazed all over with the caramel sauce.
  6. Turn off the heat, lift out one serving of ribbons, and drop it onto a dessert plate-giving the ribbons twist as you release them to make a pretty nestlike mound. Top each serving with a big spoonful of whipped cream and a scattering of pine nuts. Drizzle any sauce left in the skillet over and around the ribbons, and serve right away.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 357.58 Kcal (1497 kJ)
Calories from fat 135.53 Kcal
% Daily Value*
Total Fat 15.06g 23%
Cholesterol 37.58mg 13%
Sodium 8.79mg 0%
Potassium 76.02mg 2%
Total Carbs 57.36g 19%
Sugars 52.78g 211%
Dietary Fiber 0.23g 1%
Protein 1.34g 3%
Vitamin C 7.4mg 12%
Iron 0.3mg 2%
Calcium 16.7mg 2%
Amount Per 100 g
Calories 338.17 Kcal (1416 kJ)
Calories from fat 128.17 Kcal
% Daily Value*
Total Fat 14.24g 23%
Cholesterol 35.54mg 13%
Sodium 8.31mg 0%
Potassium 71.89mg 2%
Total Carbs 54.24g 19%
Sugars 49.91g 211%
Dietary Fiber 0.21g 1%
Protein 1.27g 3%
Vitamin C 7mg 12%
Iron 0.3mg 2%
Calcium 15.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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