Cavatelli with Zucchini Blossoms, Mussels, and Saffron
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Semolina flour | 250g |
| Water | 260ml |
| Extra virgin olive oil | 2 tbsp |
| Semolina flour (for dusting) | As needed |
| Zucchini blossoms | 200g |
| Mussels | 2kg |
| Saffron | 1 sachet |
| Garlic | 1 clove |
| Fresh parsley | To taste |
| Extra virgin olive oil (for cooking) | As needed |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Sparkling water | 150ml |
| All-purpose flour (for batter) | 50g |
| Baking soda | ½ tsp |
| Peanut oil (for frying) | 500ml |
| Burrata cheese | 60g |
| Sun-dried tomatoes in oil | 4 pieces |
Instructions
1. Prepare the Cavatelli Dough:
Start by preparing the cavatelli dough. In a large bowl, combine the all-purpose flour and semolina flour. Add a pinch of salt (optional) and gradually pour in the water. Begin kneading the mixture until the dough comes together, then cover it with plastic wrap and let it rest.
2. Clean the Mussels:
While the dough rests, clean the mussels. Place them in a large bowl and rinse them thoroughly under cold running water. Using a firm motion, remove the beards (or “byssus”) from the mussels. Scrub each mussel under water using a steel wool pad or a stiff brush to eliminate any impurities. It’s important to clean them well to ensure a great flavor in the dish.
3. Cook the Mussels:
Heat a large non-stick pan over medium heat and drizzle in some extra virgin olive oil. Add a peeled garlic clove and let it brown slightly. Then, add the cleaned mussels to the pan and cover it with a lid. Cook for about 5 minutes until the mussels open. Once they’ve opened, remove the lid, discard the shells, and set aside 8 of the larger mussels (with their shells on) for garnish.
4. Infuse the Saffron:
Take one tablespoon of the mussel cooking liquid and dissolve the saffron in it. Pour this saffron-infused liquid into the pan with the mussels and stir gently to mix. Let the sauce simmer until it takes on a vibrant color. Season with salt and pepper to taste, and if desired, add some finely chopped fresh parsley.
5. Prepare the Zucchini Blossoms:
Now, prepare the zucchini blossoms. Carefully rinse them under cold water, pat them dry with a clean towel, and remove the stems and any internal pistils. Set them aside in the fridge as they will be added to the sauce later.
6. Stuff the Zucchini Blossoms:
For the stuffing, slice the burrata cheese into small pieces. Cut the sun-dried tomatoes in half. Stuff each zucchini blossom with a piece of burrata and a half piece of sun-dried tomato. After stuffing them, gently twist the ends of the blossoms to seal them and place them on a plate. Refrigerate until ready to fry.
7. Prepare the Batter for the Zucchini Blossoms:
In a bowl, sift the all-purpose flour and add the baking soda and a pinch of salt. Gradually whisk in the sparkling water to form a smooth, lump-free batter. Let the batter rest for 30 minutes.
8. Shape the Cavatelli:
After 30 minutes, remove the dough from the plastic wrap and place it on a floured surface. Roll the dough into thin logs about 1 cm in diameter. Cut the logs into small pieces, each about 1 cm long. Roll each piece with your finger to form the signature cavatelli shape. Transfer the shaped cavatelli onto a tray dusted with semolina flour, and cover them with a cloth to prevent drying out.
9. Cook the Cavatelli:
Bring a large pot of salted water to a boil. Add the cavatelli and cook for about 3-4 minutes, checking the texture by tasting one. Once the cavatelli are cooked, drain them, saving a small amount of the cooking water for later.
10. Fry the Stuffed Zucchini Blossoms:
While the cavatelli are cooking, prepare the stuffed zucchini blossoms. Dip each stuffed blossom into the batter, making sure it’s completely covered. Heat the peanut oil in a deep pot until it reaches around 180°C (350°F). Carefully fry the blossoms until golden and crispy, about 2-3 minutes. Remove them from the oil and drain them on a paper towel.
11. Assemble the Dish:
In the same pan where you cooked the mussels, add the cooked cavatelli and toss them in the saffron sauce, ensuring the pasta absorbs all the flavors. Add the fresh zucchini blossoms (cut into strips) to the pan and mix gently. Season with additional salt and pepper if needed.
12. Plate and Serve:
To plate, arrange the cavatelli on each dish, and garnish with the fried stuffed zucchini blossoms. Add a few whole mussels with their shells on top for an elegant presentation. Serve hot and enjoy this flavorful, aromatic dish of cavatelli with zucchini blossoms, mussels, and saffron.
This dish beautifully combines fresh seafood with the delicate flavors of zucchini blossoms and the richness of saffron, making it an elegant and memorable first course for any occasion.
