Located on the main road to Amalfi near Ravello is the beautiful Villa dello Scarpariello. Da Mimmo’s Executive Chef Masood Masoodi had the great fortune to spend the summer of 2007 there with its owner Prince Don Luigi d’Angerio of Sant’Agata.

The original tower of the castle dates back to the 1100’s. Since the 1940’s it has been the private residence of the Prince. Famous guests have included kings, queens, ambassadors, ministers of Italy, and even Jacqueline Kennedy with her daughter Caroline.

You can have the opportunity to be treated like royalty! Seven years ago, the private castle was transformed into a luxurious hotel with richly decorated salons, rooms carved into the cliff of the mountain and a tower with an unparalleled view. Swimming in the Mediterranean, as well as in a saltwater filled swimming pool is possible.

While at the villa, the Prince gave Chef Masood their renowned family recipe that has been handed down for generations: Chicken alla Scarpariello for the recipe click here.

Chicken Scarpariello Recipe
Yield: 6 Servings

1 bunch Arugula; small
1/4 cup Olive oil
1 Bell pepper, red; julienned
2 Garlic clove; crushed
21/2 pounds Chicken; cut up
1 pound Italian sausage; cut crosswise
3/4 pound Mushroom; sliced
1 medium Onion; sliced
1/4 teaspoon Rosemary, dried; crushed
1 cup Chicken broth
1/2 cup Wine, white, dry
8 ounce Linguine
2 tabelspoon Flour

Rinse arugula well, pat dry. Reserve half of the arugula for garnish; discard tough stems from remainder. Thinly slice the prepared arugula and set aside.

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add red pepper; sautee until tender. Add sliced arugula and half the garlic; sautee until arugula is wilted. Transfer vegetables and pan drippings to a bowl.

In the same skillet, heat remaining oil. Add chicken and sausage in batches; brown on all sides, removing pieces to a plate as they brown. Discard all but 2 tablespoons drippings from pan. To hot drippings in pan add mushrooms, onion, and remining garlic; sautee until tender. Return chicken and sausage to skillet. Add 1/2 teaspoon salt, rosemary, 1/8 teaspoon pepper, the broth, and wine. Bring to a boil; lower heat and simmer, cover until chicken is tender, about 25 minutes.

Meanwhile prepare linguine as package label directs. Drain; return to pan. Add red pepper mixture; heat through. Toss to combine. Cover and keep warm. Remove chicken and sausage from skillet; arrange on warm serving platter. Skim fat from mixture in skillet. In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. Bring to boiling, stirring constantly; boil 1 minute, stirring, until mixture thickens. Spoon sauce over chicken and sausage. Arrange pasta on platter with chicken. Garnish with remaining arugula.