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Cavatelli, sage butter and parmesan

Salted, Vegetables and Fruits, Risotto, Pasta and Rice

When Italy comes home with you

Note

You can serve the sauce with any other fresh herbs if you like to change things up.

Ingredients

Recipe for 12 tapas

Cavatelli

2 Unit(s)
Egg
230 Gr
Ricotta
10 Gr
Salt
450 Gr
Fine semolina

Finition

4 Tbsp
Grated parmesan
8 Leaf(ves)
Sage

Sauce

3 Tbsp
Clarified butter
0.50 Unit(s)
3 peppers
2 Clove(s)
Chopped garlic
Cavatelli, sage butter and Parmesan

Preparation time: 45 min

  • Cavatelli

    Strain the ricotta to remove excess water. Combine the cheese and eggs in a mixing bowl. Set aside. Combine the salt and flour and place it on a flat work surface, making a well in the middle. Pour the liquids into the center of the well and incorporate all of the ingredients until you reach a smooth consistency. Roll the dough into a cylinder roughly 1cm in diameter and cut into small tubes. Shape the cavatelli. Cook in boiling salted water for about 3 minutes.

  • Garnish

    Finely cisel the sage leaves and keep aside with chopped garlic.

    Pour the clarified butter in a hot pan. and brown the cavatelli.

    Season with salt and pepper and add garlic with lemon juice, Cook for 1 minute or 2.

    Add the sage, mix and serve in the plates.

    Add some Parmesan on top.

You can serve the sauce with any other fresh herbs if you like to change things up.

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