Cavatelli Recipe
House-made spinach cavatelli, braised erba verde pork, local onions, fennel, pecorino romano
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Ingredients
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Cavatelli Dough
Braised Erba Verde Pork
Finishing Touches
Method
Cavatelli Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the spinach puree and the egg. Gradually mix the flour into the wet ingredients until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Braised Erba Verde Pork
- 2
Braise the Pork
In a large pot, heat olive oil over medium heat. Add chopped onions and fennel, and sauté until softened, about 5 minutes. Add minced garlic and sauté for an additional minute. Season the pork with salt and pepper, then add it to the pot, browning on all sides. Pour in the chicken broth and add bay leaves. Bring to a simmer, cover, and cook on low heat for about 2-3 hours, until the pork is tender. Remove the pork, shred it, and return it to the sauce.
Cavatelli Cooking
- 3
Cook the Cavatelli
Roll out the rested dough into a thin sheet and cut into small pieces. Form each piece into the traditional cavatelli shape. Boil a pot of salted water, and cook the cavatelli for 2-3 minutes or until they float to the top. Drain and toss with the braised pork and sauce.
Serve
- 4
Finishing Touches
Serve the cavatelli topped with shredded braised pork, a sprinkle of grated Pecorino Romano cheese, and chopped fresh basil.