Cavatelli With Calamari And Saffron Recipes

CAVATELLI WITH SAUSAGE AND RADICCHIO

Steps:

• In an 8- to 12-quart pot, bring 6 quarts (24 cups) salted water to a rolling boil.
• In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the sausage and cook, breaking it up with a wooden spoon, until browned but not yet crispy. Remove the meat from the skillet with a slotted spoon and set aside.
• Add the onions and remaining tablespoon of olive oil to the skillet and saute until the onions are soft. Add the sausage back along with a pinch of red pepper flakes and saute an additional minute. Reduce the flame to medium low and pour in the wine, cooking until it is reduced by half, 3 to 4 minutes. Remove the sauce from the heat.
• Add the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the sauce in the skillet. Add the Parmigiano-Reggiano and radicchio and toss to combine the ingredients. Garnish with the crushed walnuts, a drop of extra-virgin olive oil and a light dusting of freshly grated Parmigiano-Reggiano.

HOMEMADE CAVATELLI IN 3 EASY STEPS

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.

SAFFRON ROAST GARLIC CAVATELLI WITH MARSALA BROWN BUTTER

Steps:

• For the saffron roast garlic cavatelli: In a small saucepan bring to a boil the chicken stock and saffron until the stock has a deep yellow color (about three minutes), remove from heat. In a food processor, using the plastic blade, add the roasted garlic, ricotta cheese, flour, olive oil, salt, and baking powder and pulse one or two times. Then add one half the hot saffron stock and begin to process and continue to add hot stock until a dough is formed. (Note that it may not require half the stock.) When dough is ready, follow the instructions on the cavatelli maker box for processing pasta. Once cavatellis are made, poach in salted boiling water for two to three minutes. Cool pasta in cold water and drain and coat with a little olive oil.
• For the marsala brown butter: In a medium saute pan add whole butter, melt and cook until butter is browned. Add in garlic and shallots. Deglaze with marsala and season with basil, parsley, lemon juice, salt and cracked black pepper. Toss the brown butter with saffron roast garlic cavatelli, place in a serving bowl. Garnish top with shaved romano and serve.