Rye Cavatelli Recipe
lamb sugo, parmesan foam, pistachio gremolata
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Ingredients
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Pasta & Sauce
Method
Preparation
Make the Rye Cavatelli
In a large bowl, combine rye flour, semolina flour, and a pinch of salt. Create a well in the center and add the egg and water. Mix until a dough forms, then knead on a floured surface until smooth. Roll into small pieces and shape into cavatelli.
Prepare the Lamb Sugo
In a large skillet, heat olive oil over medium heat. Add onion, carrot, celery, and garlic, sautéing until soft. Add ground lamb, cooking until browned. Stir in tomato paste, then deglaze with red wine. Add chicken broth, rosemary, thyme, salt, and pepper. Simmer for 30 minutes.
Make the Parmesan Foam
In a saucepan, combine heavy cream and water, bringing to a simmer. Add grated Parmesan and whisk until melted and smooth. Use an immersion blender to create a foam.
Prepare the Pistachio Gremolata
In a bowl, combine chopped pistachios, parsley, lemon zest, and olive oil. Mix well, seasoning with salt to taste.
Cook the Cavatelli
In a pot of boiling salted water, cook the cavatelli for 2-3 minutes or until they float. Drain and toss with the lamb sugo.
Serve
Plate the cavatelli topped with lamb sugo, drizzle with Parmesan foam, and sprinkle with pistachio gremolata.
