Cavatelli Recipe
‘nduja, pickled puntarelle, ricotta salata, hazelnut gremolata (gf/df available)
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Ingredients
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Pasta
Sauce
Pickled Puntarelle
Hazelnut Gremolata
Garnish
Method
Pasta Preparation
- 1
Cook the Cavatelli
In a large pot, bring 4 cups of salted water to a boil. Add the cavatelli and cook according to package instructions until al dente, usually about 3-5 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta.
Make the Sauce
- 2
Sauté Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the 'nduja and red pepper flakes, cooking for another 2-3 minutes until the 'nduja is melted and well combined with the oil.
- 3
Combine with Cavatelli
Add the cooked cavatelli to the skillet and toss to coat in the sauce. If the pasta seems dry, add reserved pasta water a little at a time until you reach the desired consistency.
Pickled Puntarelle
- 4
Pickle the Puntarelle
In a bowl, combine the sliced puntarelle, white wine vinegar, sugar, salt, and water. Mix well and let sit for at least 15 minutes to allow the flavors to meld.
Prepare Hazelnut Gremolata
- 5
Make Gremolata
In a small bowl, combine the toasted and chopped hazelnuts, chopped parsley, and lemon zest. Mix well and set aside.
Assemble the Dish
- 6
Plate the Cavatelli
Divide the cavatelli among serving plates. Top with a generous amount of pickled puntarelle, a sprinkle of grated ricotta salata, and a handful of hazelnut gremolata. Serve immediately.
