Cavatelli And Broccoli Recipe Lidia Food

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.

BROCCOLI WITH CAVATELLI

Steps:

• cook cavatelli according to package directions; drain.
• Slowly melt butter in olive oil.
• Add garlic and sauté until lightly golden.
• Add chicken broth and bring to boil.
• Add broccoli, cover, simmer 6 to 8 minutes until broccoli is tender.
• Place cooked cavatelli in bowl.
• Add broccoli mixture and toss with parmesan cheese.
• Serve.

HANDMADE ITALIAN RICOTTA CAVATELLI

Steps:

• Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.
• Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into 1/2-inch pieces. With your index and third fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes.
• Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers.

CAVATELLI WITH ITALIAN SAUSAGE AND BROCCOLI RABE

Steps:

• In a kettle of boiling salted water cook pasta until al dente.
• While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and sauté over moderately high heat, stirring to break up chunks, until no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.
• Cut broccoli rabe into 1-inch pieces and sauté in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and sauté, stirring frequently, 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes. Add butter, stirring until incorporated.
• Drain pasta and return to kettle. Add broccoli rabe mixture and sausage and heat through if necessary.
• Serve pasta with Parmesan.

BROCCOLI AND CAVATELLI (ITALIAN)

Steps:

• You may substitute any shape macaroni for cavatelli.
• Lightly brown garlic in oil, add salt and pepper. Cool oil slightly and add chicken broth. Reheat.
• Meanwhile, cut broccoli in small pieces. Parboil until just tender. Do not overcook.
• Cook macaroni and drain. Mix cooked cavatelli and broccoli with olive oil mixture.
• Garnish with Parmesan cheese and serve.

CAVATELLI AND BROCCOLI

Steps:

• Saute garlic in 2 Tbsps butter.
• Add broccoli and mushrooms; stir fry until al dente.
• Add broth to cooled broccoli.
• Simmer on medium to medium low until the following steps are completed.
• Cook cavatelli as directed on back of package until done .
• Drain really well.
• Top with other 2 Tbsps of butter.
• Add cornstarch mixture to broccoli sauce and stir well to thicken.
• Pour over cavatelli and season with salt, pepper, and garlic salt.
• Stir well and add grated parmesan.
• ***To make in a crockpot; make the same way but put the cooked cavatelli in the crockpot and pour sauce over cavatelli. Cook on low for 2-4 hours.

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.

CAVATELLI WITH BROCCOLI

Steps:

• In large pot of boiling water, cook pasta 7-9 minutes, until tender. Drain reserving 1/4 cup pasta water, and place in large serving bowl; keep warm.
• Place large nonstick skillet over medium-high heat 30 seconds; add oil and heat 30 seconds more. Add garlic and cook, stirring frequently, 30 seconds, until fragrant. Add broccoli; cook 3-4 minutes, until tender-crisp.
• Add broccoli mixture, basil and salt to pasta; toss, adding just enough of the reserved pasta water to moisten. Top evenly with cheese and pepper.

CAVATELLI WITH PANCETTA & CAULIFLOWER

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
• Add the pancetta and cook, stirring occasionally, until the pancetta has rendered some of its fat and is lightly browned but still soft in the center, about 4 minutes.
• Don't overcook the pancetta.
• Stir the cavatelli into the boiling water.
• Return to a boil, stirring frequently.
• Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
• Stir the onions into the skillet and cook until barely wilted, about 2 minutes.
• Stir in the cauliflower and cook, stirring occasionally, until the cauliflower is wilted and begins to brown, about 4 minutes.
• Season lightly with salt and a little crushed red pepper.
• Pour the chicken stock into the skillet, bring to a boil, and lower the heat so the sauce is at a lively simmer.
• Cook until the vegetables are tender and the liquid is reduced by about one-half, about 5 minutes.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
• If not, drain the pasta, return it to the pot, and pour in the sauce.
• Bring the sauce and pasta to a boil, tossing and stirring to coat the pasta.
• Check the seasoning, adding salt if necessary.
• Stir the bread crumbs, parsley, and remaining 2 tablespoons olive oil in the pot.
• Cook, stirring and tossing the pasta, until the sauce is lightly thickened.
• Serve at once & enjoy!

HOMEMADE CAVATELLI PASTA

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.