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Old style Cavatelli with rapini
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Old style Cavatelli with rapini
This old style recipe is prepared by Mamma Angela, my mom. Yes it is the lady on the picture! She shares an old recipe from her village in Molise, Italy. She will demonstrate her way of making traditional, hand made "Cavatelli" and will make us discover this typical Italian recipe she calls "Cavatelli con Rapini". Mamma Angela has been making her “cavatelli” by hand since she is 8 years old. Without a doubt makes her an expert in the process.
Old style Cavatelli with rapini
| Prep time: 1h30 to 2h + waiting time 30 minutes + drying time 30 minutes |
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| Cooking time: 15 to 20 minutes |
| Servings or yield: For 3 to 4 people |
| Difficulty level: Complex |
| 2 bunches rapini |
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| 3 cups of water |
| 4 cups of all propose flour |
| 1 egg |
| ½ tablespoon of salt |
| 2 smashed garlic cloves |
| Extra virgin olive oil |
Preparation
In a bowl or on your working area, add flower and make a cavity in it. Break the egg in the center, add salt and wdd water. Whip to amalagamate than work with your hands to blend att ingredients. If necessary, add more water or flour. Work the dough for about 10 to 15 minutes or smooth and firm. Wrap and allow it to rest for 30 minutes.
Meanwhile, cut off ends of rapini. If it is not the season, the rapini are often empty inside at the end of the stem, cut the empty rod with a knife. Cut the rapini in 2 and make a notch in the center of the stem. Soak in cold water, rins, drain and set aside.
After 30 minutes, cut 1/3 of the dough, flour your work area, extend the dough with a regular roller. Use a wooden pastry roller, 4,5 cm of diameter and 50 cm long. If you don’t have one you can use an empty gift-wrapping paper roll, it as to be hard enough. Roll the dough into 3-4mm (1/8 in) thick. Add a bit of flour.
Cut dough into 1-inch segments and stack in piles. Cut each pile into 1/8 in slices.
Flower you working area and form cavatelli by rolling it with your fingers. Add cavatelli to a f area or pan and let the dry for about 30 minutes.
Bring a large pot of water (about 12 cups) to boil. When water is boiling, add the rapini and cook for 5 minutes. Add salt to taste.
Add the cavatelli and cook for another 4 to 5 minutes or until "Al dente".
Meanwhile, add olive oil to a small pan with smashed garlic cloves, roast on medium heat until golden brown.
When ready, drain the rapini and cavatelli with a large colander spoon and put in a serving bowl. Add the oil and roasted garlic and serve.
Tips, Tricks + Culinary ideas
Preparation steps
1 - In a bowl or on your working area, add flower and makeake a cavity in the flour. Break the egg in the center.
2 - Add salt.
3 - Add water.
4 - Whip to amalgamate.
5 - Work dough using your hands to blend all the ingredients.
6 - If necessary, add more water or flour.
7 - Work the dough for about 10 to 15 minutes or until smooth and firm.
8 - Wrap and allow it to rest for 30 minutes.
9 - Meanwhile, cut off ends of rapini. If it is not the season, the rapini are often empty inside at the end of the stem, cut the empty rod with a knife.
10 - Cut the rapini in 2 and make a notch in the center of the stem.
11 - Soak in cold water, rinse and drain. Put aside
12 - After 30 minutes, cut 1/3 of the dough.
13 - Add some flour on your work area.
14 - Extend the dough with a regular roller.
15 - Use a wooden pastry roller, 4,5 cm of diameter and 50 cm long. If you don’t have one you can use an empty gift-wrapping paper roll, it as to be hard enough.
16 - Roll the dough into 3-4mm (1/8 in) thick. Add a bit of flour.
17 - Cut into 1-inch segments.
18 - Stack the segment in piles.
19 - Cut each pile into 1/8 in slices.
20 - Flower you working area and form cavatelli by rolling it with your fingers.
21 - Your cavatelli should look like this.
22 - Add flour to your area or to a pan and let the cavatelli dry for about 30 minutes.
23 - Bring a large pot of water (about 12 cups) to boil. When water is boiling, add the rapini and cook for 5 minutes.
24 - When the water is boiling, add salt to taste and rapini and cook for 5 minutes. Salt to taste.
25 - Add the cavatelli and cook for another 4 to 5 minutes or until Al dente.
26 - Meanwhile, add olive oil to a small pan.
27 - Add the smashed garlic cloves, roast until golden brown.
28 - When ready, drain the rapini and cavatelli with a large colander spoon and put in a serving bowl.
29 - dd the oil and roasted garlic and mix and serve.
