Cavatelli with Sausage and Zucchini Flowers
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semolina flour (durum wheat) | 250g |
| Extra virgin olive oil | 8g |
| Water | 150g |
| Luganega sausage | 360g |
| Zucchini flowers | 150g |
| Thyme | 3 sprigs |
| Wild fennel | 1 teaspoon |
| Extra virgin olive oil | 10g |
| White wine | 50g |
| Garlic | 1 clove |
| Salt | to taste |
| Black pepper | to taste |
Instructions:
-
Prepare the Pasta:
Begin by preparing the fresh cavatelli. In a large bowl, combine the semolina flour with the water, adding the water gradually while mixing. Knead the dough until it becomes smooth and elastic. Allow it to rest while you prepare the filling. -
Cook the Sausage:
Remove the casing from the Luganega sausage, then heat 8g of olive oil in a large skillet over medium heat. Add the garlic and sauté it until golden. Once the garlic has turned golden, remove it from the pan. Add the sausage, breaking it into large chunks. Cook the sausage, stirring occasionally, until browned and crumbly. -
Deglaze and Season:
Pour in the white wine and allow it to evaporate. Cover the pan and continue cooking the sausage until fully cooked through, about 10-15 minutes. Once the sausage is done, season with finely chopped thyme and wild fennel. Turn off the heat and set the mixture aside. -
Shape the Cavatelli:
Take the rested dough and roll it out into long, thin cords. Cut these cords into small pieces, about 1 cm long. Dust the cavatelli with semolina flour to prevent them from sticking and set them aside for 15-30 minutes. If you prefer, you can prepare the cavatelli in advance and let them dry on a tray lined with a lightly floured kitchen cloth. -
Cook the Cavatelli:
Bring a large pot of salted water to a boil. Once boiling, drop the cavatelli in and cook for about 5-6 minutes, or until they float to the surface. Be sure to taste them for doneness. -
Prepare the Zucchini Flowers:
While the cavatelli are cooking, gently wash the zucchini flowers, removing the stems. Cut each flower in half lengthwise and set aside. -
Combine and Serve:
Once the cavatelli are ready, drain them and add them to the skillet with the cooked sausage. Stir in the zucchini flowers and mix gently to combine everything. The heat from the pasta will help wilt the flowers and infuse their flavor into the dish. Drizzle with the remaining olive oil, season with salt and black pepper to taste, and toss to coat evenly. -
Serve:
Serve the cavatelli with sausage and zucchini flowers while hot. This dish is a delightful combination of hearty sausage, delicate flowers, and flavorful herbs, sure to satisfy any appetite!
This traditional Italian dish brings the beauty of fresh, seasonal ingredients into every bite. The cavatelli pasta, combined with savory sausage and fragrant zucchini flowers, creates a light yet satisfying meal perfect for any occasion. Enjoy this recipe as part of your Italian culinary journey!
