CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC
Provided by Food Network
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
- Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.
CAVATELLI AND BROCCOLI
This is quick meal to make. Serve with garlic bread.
Provided by linda m
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
- Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 47.6 g, Cholesterol 0.7 mg, Fat 10.3 g, Fiber 3.8 g, Protein 10.2 g, SaturatedFat 1.7 g, Sodium 234.4 mg, Sugar 3.7 g
HOMEMADE CAVATELLI PASTA
Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use a very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.
Provided by Bernadette
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 3
Steps:
- Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
- Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
- Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
- Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 68.4 g, Fat 1 g, Fiber 3.7 g, Protein 11.9 g, SaturatedFat 0.1 g, Sodium 41.5 mg, Sugar 1.7 g
HOMEMADE CAVATELLI IN 3 EASY STEPS
Learn how to make delicious cavatelli pasta at home in 3 simple steps.
Provided by Italian Recipe Book
Number Of Ingredients 4
Steps:
- Measure and sieve both flours and mound it on your kitchen worktop (preferably wooden).
- Using your hands, scoop out the center of your mound. Add water and extra virgin olive oil in the center.
- First with a fork then with your hands start to pull in flour to combine ingredients and form the dough.
- Knead for a 5-10 minutes until soft and smooth. Cover with a plastic wrap or a linen towel tucking the edges. Let rest for 10-15 minutes on the counter top to let the dough gain elasticity.
- Using a dough scraper cut off a piece from the dough ball.Roll it into a rope a bit more than ⅓ inch in diameter.Dust the work surface and the dough with some flour.
- Cut the rope into ⅓ inch "pillows".
- Using your index and middle finger press on the "pillow" curling it towards you.
- That's it!If the dough pieces start to stick to your finger, dust cavatelli with some more flour.
- Repeat the process with the rest of the dough.
CAVATELLI (GAVADEEL'/ PASTA SHELLS)
There is a place in town that serves this pasta and I love it. I haven't made this recipe yet but I've been searching for one. i want to put it in my cookbook before I lose it. I found this recipe in The Sopranos Family Cookbook.
Provided by PamLuvs2Cook
Categories European
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Stir together the two flours and 1 tsp of salt in a bowl. Gradually add enough water to form a stiff dough. Turn the dough out onto a lightly floured surface. Knead the dough until it is smooth, about 2 minutes. Shape the dough into a ball and cover it with a bowl. Let rest for 30 minutes.
- Lightly dust 2-3 large cookie sheets with flour.
- Cut the dough into 8 pieces. Work with one piece at a time, keep the remainder covered.
- On a lightly floured surface, roll the dough into a 1/2 inch thick rope. Cut the rope into 1/2 inch pieces.
- Using a small knife with a dull blade and rounded tip, press your index finger against the side of the blade and flatten each piece of dough, pressing and dragging slightly so that the dough curls around the tip of the knife to form a shell shape.
- Spread the cavatelli on a prepared cooke sheet. Repeat with remaining dough.
- If you are not using the pasta within an hour, place the pans in the freezer. When the pieces are firm, scoop them into a freezer safe plastic bag. freeze until ready to use. Do not thaw before cooking, put them straight into boiling water.
- To cook the cavatelli bring at least 4 quarts of water to a boil in a large pot over high heat. Add the cavatelli and salt to taste. Cook stirring occasionally, until the pasta is tender yet still slightly chewy.
- Meanwhile heat your favorite Sunday Gravy or Marinara sauce.
- Drain the cavatelli, add the sauce and serve immediately. Top with grated Parmesan.
Nutrition Facts : Calories 276.2, Fat 0.8, SaturatedFat 0.1, Sodium 389.3, Carbohydrate 56.4, Fiber 2.7, Sugar 0.1, Protein 9.2
CAVATELLI PASTA
Steps:
- Preheat the oven to 350 degrees F.
- Cook pasta until al dente in a pot of boiling, salted water.
- Heat the marinara sauce in a large saucepan. Reserve about 1 1/2 cups of the sauce. Set aside about 1 tablespoon of the Parmesan. To the sauce, add the ricotta and remaining Parmesan and stir well. Cook over medium heat, stirring, for about 2 minutes. Add the cooked pasta and the butter and toss well. Top with the reserved marinara and mozzarella and sprinkle with Parmesan. Bake for 15 to 20 minutes, or until golden brown. Garnish with fresh basil.
CAVATELLI (GAVADEEL') RECIPE
Provided by jgroeneveld
Number Of Ingredients 4
Steps:
- Combine ingredients in mixing bowl- mix for about 4 minutes until well combined and smooth. Cover dough in a bowl and let rest for about 30 minutes. Flour 2 baking sheets. Cut dough into 8 pieces and work with one piece at a time. Roll the piece of dough into a 1/2 inch rope and then cut the rope into 1/2 inch piece. Using small knife with dull blade and rounded tip, press index finger against the side of the blade and flatten each piece of dough, pressing and dragging it so that each piece curls around the knife to form a shell. If not using the cavatelli within an hour or so, place cookie sheets with rolled pasta in the freezer. Freezes well.
GREEK PASTA SHELLS SALAD
Found this recipe on the back of a package of shell macaroni. Haven't tried it yet so posting it here for when I want it.
Provided by Chabear01
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Gradually add pasta shells to 4 quarts rapidly boiling water. If desired, add salt. Boil 8 to 10 minutes, or until tender, stirring frequently. Drain and rinse with cold water.
- In large bowl combine pasta shells and all other ingredients and mix well. Cover and chill thoroughly.
Nutrition Facts : Calories 503.2, Fat 25.4, SaturatedFat 7.5, Cholesterol 26.8, Sodium 1429.3, Carbohydrate 57.2, Fiber 4, Sugar 10.2, Protein 13.4
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