Cavatelli Pasta Recipe
Ontario corn, fresh herbs, crispy lemon fennel pollen breadcrumb, corn crema.
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Ingredients
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Pasta
Corn Crema
Breadcrumb Topping
Herb Garnish
Method
Cavatelli Pasta
- 1
Make the Pasta
In a mixing bowl, combine semolina flour and salt. Gradually add water and knead until a smooth dough forms. Let it rest for 30 minutes. Roll the dough into long ropes and cut into small pieces. Shape each piece into cavatelli by pressing with your thumb against a gnocchi board or similar surface.
Corn Crema
- 2
Prepare the Corn Crema
In a blender, combine fresh corn, heavy cream, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Breadcrumb Topping
- 3
Make the Breadcrumb Topping
In a skillet, heat olive oil over medium heat. Add breadcrumbs, fennel pollen, and lemon zest. Sauté until breadcrumbs are golden and crispy. Remove from heat and set aside.
Assembly
- 4
Combine and Serve
Cook the cavatelli in salted boiling water for 3-4 minutes until they float. Drain and toss with corn crema. Serve topped with crispy breadcrumb mixture and fresh herbs.
