Recipe: Homemade Cavatelli with Broccoli Rabe and Breadcrumbs

LITTLE CAVES WITH BROCCOLI RAPA AND BREADCRUMBS
(Cavatelli con Cime di Rapa e Pangrattati)

"Cavatelli means "little caves" because the dough is shaped similar to gnocchi. There are no eggs in this dough. Water, durum semolina flour (a finer grind of semolina), and a pinch of salt are the sole ingredients. The dough is rolled into long ropes the width of your pinkie finger and traditionally cut into 1/4-inch pieces with a small spatula-like tool called a rasola, but a butter knife will do. Each piece is rolled under your finger to create an indentation. The little hollows of the cavatelli nicely trap the slightly spicy sauce."



FOR THE CAVATELLI DOUGH:
2 1/2 cups fine durum semolina flour
1/2 teaspoon salt
3/4 cup warm water
FOR THE SAUCE:
1/2 cup fresh breadcrumbs
1/4 cup extra-virgin olive oil
3 oil-packed anchovy fillets, drained and coarsely chopped
2 cloves garlic, minced
1 small dried red chile, crumbled
1 tablespoon salt
1 pound broccoli rapa, tough stems trimmed and leaves coarsely chopped

FIRST, MAKE THE DOUGH:
In a large bowl mix the flour, salt, and enough water to make a dough that is the consistency of bread dough. Add more flour or water as needed. Knead the dough until smooth, then cover the dough and let it rest for 30 minutes.

Cut the dough into 6 pieces and roll each piece under the palm of your hand to create a log that is the thickness of your pinky finger and 14-inches long. Cut each log into 1/4-inch-long pieces.

With your finger, draw each piece of dough across a wooden butter paddle, cavarola board, or wooden cutting board, leaving an impression or "little cave," and place them on floured towels. At this point, you can freeze the cavatelli on the trays and then transfer them to plastic bags once hard, or cook them immediately.

TO MAKE THE SAUCE:
Tlast the breadcrumbs in a large saut pan over medium heat until golden, then transfer them to a bowl.

In the same pan, heat the olive oil; add the anchovies, garlic, and dried chile until the anchovies almost dissolve. Cover the pan and keep the sauce warm while the cavatelli cook.

Bring 4 quarts of water to a boil over high heat; add the salt, cavatelli, and broccoli rapa and cook until the cavatelli are al dente, about 4 minutes. Drain and reserve 1 cup of the cooking water.

Transfer the cavatelli and broccoli rapa to the saute pan and combine well over medium heat with the sauce, adding some of the reserved cooking water if the sauce is too dry. Transfer the mixture to a platter and top with the breadcrumbs. Serve hot.

NOTE:
Cavatelli makers can save time; they are available online at Fantes.com. Rasola tools are available from www.artisanpastatools.com.

Makes 6-8 servings
Source: CIAO ITALIA: My Lifelong Food Adventures in Italy by Mary Ann Esposito. (Peter E Randall Publisher; November 1, 2018; $39.95/Hardcover, ISBN: 978-1942155171).