Potato Cavatelli with Cherry Tomatoes and Ricotta
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semolina (fine durum wheat flour) | 150g |
| All-purpose flour | 150g |
| Potatoes | 100g |
| Water | 70g |
| Cherry tomatoes | 600g |
| Sheep ricotta | To taste |
| Garlic | 1 clove |
| Fresh thyme | To taste |
| Oregano | To taste |
| Dried chili pepper | To taste |
| Lemon zest | To taste |
| Olive oil (extra virgin) | To taste |
| Fine salt | To taste |
Instructions:
Step 1: Prepare the Potatoes and Dough
- Begin by boiling the potatoes until they are tender. Once cooked, set them aside.
- In a separate bowl, combine the semolina and all-purpose flour. Add the boiled potatoes (peeled and mashed) to the flour mixture, ensuring the skins remain in the potato masher.
- Gradually add water (70g) and knead the mixture by hand on a clean surface, working it until the dough becomes smooth and homogeneous. Let the dough rest for a few minutes.
Step 2: Shape the Cavatelli
- Divide the dough into smaller portions and roll each portion into thin ropes, no longer than 2 cm.
- Cut each rope into small pieces and, using your thumb, press each piece against the surface, pulling it slightly to create the signature concave shape of cavatelli.
- Place the formed cavatelli on a floured kitchen towel, making sure they don’t stick together.
Step 3: Prepare the Sauce
- In a pot of boiling water, briefly blanch the cherry tomatoes (about 30 seconds). Remove the tomatoes from the boiling water and transfer them to a bowl of ice water to stop the cooking process. Peel off the skins and set aside.
- In a large frying pan, heat some olive oil and sautΓ© the garlic until fragrant. Add the peeled cherry tomatoes and cook them briefly, ensuring they remain intact.
- Season with salt, a pinch of dried chili pepper, and some lemon zest. Stir to combine and cook for a couple of minutes to allow the flavors to meld.
Step 4: Cook the Cavatelli
- Bring a large pot of salted water to a boil and cook the cavatelli until they float to the surface, which will take just a few minutes.
- Once the cavatelli are cooked, use a slotted spoon to transfer them directly into the frying pan with the tomato sauce.
Step 5: Finish the Dish
- Add some fresh thyme to the pan and stir the cavatelli gently, letting them coat with the sauce. Continue to cook for a few more moments to allow the flavors to marry.
- Plate the cavatelli, finishing with a generous grating of smoked ricotta on top for added creaminess and flavor.
Tips:
- Flour Ratio: You can adjust the flour ratio if the dough is too sticky or dry, depending on the type of potatoes you use.
- Ricotta: Sheep ricotta brings a unique richness, but feel free to use regular ricotta if preferred.
- Seasoning: The addition of lemon zest and dried chili pepper balances the sweetness of the tomatoes and adds depth to the dish.
Your homemade Potato Cavatelli with Cherry Tomatoes and Ricotta is ready to be served β a comforting, flavorful dish with a delicate balance of textures and tastes! Enjoy this delightful first course with a glass of crisp white wine for the ultimate dining experience.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 12g |
| Carbohydrates | 60g |
| Fat | 10g |
| Fiber | 5g |
| Sodium | 350mg |
| Sugar | 6g |
This recipe is perfect for a cozy meal with loved ones or a special family dinner. Itβs easy to prepare, yet packed with flavor!
