Cavatelli Dough
1# Fresh Ricotta Cheese
1 egg mixed
15oz All Purpose Flour
5oz Semolina Flour
1T salt
½ tsp white pepper
1 pinch whole nutmeg micro planed
Mix with dough hook until combined, transfer to a bowl and cover with cling film, rest for 1 hour.
After one hour, roll out ¼ inch thick and cut into 1 inch strips. At this point the dough is ready to process through the cavatelli machine.
Making the Cavatelli
Ingredients:
1 ½ c Wild Mushrooms (cleaned
1 shallot (minced)
1 clove garlic (minced)
1 T thyme (picked and chopped)
1 oz Madeira
1 T sherry vinegar
½ c baby tomatoes
1 c cavatelli
½ c Vegetable Stock
2T crème fraiche
2 oz parmesan (grated)
1T cold butter
1c baby arugula
TT Salt/ pepper
1 poached egg
Method of Preparation
Prepare a large pot of salted water to boil for cooking the cavatelli. Place your cavatelli in boiling water, cavatelli should be cooked in 3 minutes reserve to place in your sauce.
In a large sauté pan heat 2 T canola oil when the pan is lightly Smoking, add the wild mushrooms until lightly crisp and golden brown (about 4 minutes), Add butter and lower the heat to Medium. Next add shallots, garlic and thyme and saute till cooked (about 1 Minute). Next Add Madeira, Sherry vinegar, and vegetable stock, (reduce for 1 minute) . Then add Cavetelli, crème fraiche, Tomato, & butter and allow the starches from the cavatelli to thicken. Once the sauce is Nappe or thick enough to coat the back of a spoon you may fold in arugula & Fresh Herbs, then Season to taste with salt. Spoon the cavatelli into a bowl and top with shaved parmesan and the poached egg.
Cavatelli Dough
1# Fresh Ricotta Cheese
1 egg mixed
15oz All Purpose Flour
5oz Semolina Flour
1T salt
½ tsp white pepper
1 pinch whole nutmeg micro planed
Mix with dough hook until combined, transfer to a bowl and cover with cling film, rest for 1 hour.
After one hour, roll out ¼ inch thick and cut into 1 inch strips. At this point the dough is ready to process through the cavatelli machine.
Making the Cavatelli
Ingredients:
1 ½ c Wild Mushrooms (cleaned
1 shallot (minced)
1 clove garlic (minced)
1 T thyme (picked and chopped)
1 oz Madeira
1 T sherry vinegar
½ c baby tomatoes
1 c cavatelli
½ c Vegetable Stock
2T crème fraiche
2 oz parmesan (grated)
1T cold butter
1c baby arugula
TT Salt/ pepper
1 poached egg
Method of Preparation
Prepare a large pot of salted water to boil for cooking the cavatelli. Place your cavatelli in boiling water, cavatelli should be cooked in 3 minutes reserve to place in your sauce.
In a large sauté pan heat 2 T canola oil when the pan is lightly Smoking, add the wild mushrooms until lightly crisp and golden brown (about 4 minutes), Add butter and lower the heat to Medium. Next add shallots, garlic and thyme and saute till cooked (about 1 Minute). Next Add Madeira, Sherry vinegar, and vegetable stock, (reduce for 1 minute) . Then add Cavetelli, crème fraiche, Tomato, & butter and allow the starches from the cavatelli to thicken. Once the sauce is Nappe or thick enough to coat the back of a spoon you may fold in arugula & Fresh Herbs, then Season to taste with salt. Spoon the cavatelli into a bowl and top with shaved parmesan and the poached egg.