Cavatelli With Garlicky Greens And Potatoes Recipes

POTATO CAVATELLI

Steps:

• Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.
• In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)
• Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.
• In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC

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 WITH GORGONZOLA AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
• Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.

CAVATELLI AND BROCCOLI

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.

ITALIAN POTATO-PASTA SOUP WITH GREENS

Steps:

• In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
• Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
• Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
• Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table.

POLENTA WITH GARLICKY GREENS-

Steps:

• Cut off and discard bottom 3 inches of Swiss-chard stems.
• Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
• Rinse and dry stems and leaves separately; place in separate bowls.
• In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.
• Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
• Gradually add chard leaves and 1/2 teaspoons.
• salt, stirring until leaves wilt; stir in 1/3 cup water.
• Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
• Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.
• Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
• To serve, stir Parmesan into polenta.
• Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
• Serve with additional Parmesan to sprinkle over each serving if you like.
• Makes 4 main dish servings.
• Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.
• Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
• Heat to boiling over high heat, stirring occasionally.
• Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.

GARLICKY GREENS

Steps:

• Heat the oil in a large frying pan and bring a large saucepan of salted water to the boil. Gently fry the shallots and garlic for 5-8 mins, tip in the stock and peas, then bubble for a few mins until the peas are cooked.
• Meanwhile, boil the rest of the veg, cooking the broccoli and asparagus for a couple of mins first, then throwing in the mangetout for the final min. Drain well and tip into the pan with the peas. Season, add the butter and mix well.

CAVATELLI WITH CALAMARI AND SAFFRON

Steps:

• 1 Crumble the saffron into the warm water and set aside. 2 In a skillet large enough to hold all of the pasta, cook the onion and garlic in 4 tablespoons of the oil over medium heat until the onion is lightly golden, about 10 minutes. Add the calamari and cook, stirring, until the calamari are just opaque, about 2 minutes. Add the wine and salt and pepper to taste. Bring to a simmer and cook 1 minute. 3 Stir together the remaining 1 tablespoon oil and the flour. Stir the mixture into the calamari. Bring to a simmer. Add the saffron mixture and cook 5 minutes more. 4 Meanwhile, bring at least 4 quarts of water to a boil. Add the pasta and 2 tablespoons of salt. Stir well. Cook over high heat, stirring frequently, until the pasta is tender but slightly underdone. Drain the pasta, reserving some of the cooking water. 5 Stir the pasta into the skillet with the calamari. Add a little of the reserved cooking water if the mixture seems dry. Stir in the parsley and mix well. Remove from the heat and drizzle with a little extra-virgin olive oil. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GARLICKY POTATOES

Steps:

• Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.
• Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.

CAVATELLI WITH GARLICKY GREENS AND POTATOES

Steps:

• 1 Fill a sink or large bowl with cool water. Add the greens and swirl them in the water. Transfer the greens to a colander, change the water, then repeat at least two more times to eliminate all traces of sand. 2 Bring a large pot of water to a boil. Add the greens and salt to taste. Cook until the greens are tender, 5 to 10 minutes, depending on the varieties you use. Drain the greens and let them cool slightly under cold running water. Chop the greens into bite-size pieces. 3 Pour the oil into a skillet large enough to hold the cooked pasta. Add the garlic and crushed red pepper. Cook over medium heat until the garlic is golden, 2 minutes. Add the greens and a pinch of salt. Cook, stirring, until the vegetables are coated with oil, about 5 minutes. 4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Cook, stirring frequently, until the water returns to a boil. Add the potatoes and cook until the pasta is al dente, tender yet firm to the bite. Set aside some of the cooking water. Drain the pasta. 5 Add the pasta and potatoes to the greens and toss well. Add a little of the reserved cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.