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Cavatelli

Headed to a steak house, but you're a vegetarian? Well, Boston Chops has just the thing for you! 

Cavatelli Dough

1# Fresh Ricotta Cheese

1 egg mixed

15oz All Purpose Flour

5oz Semolina Flour

1T salt

½ tsp white pepper

1 pinch whole nutmeg micro planed

Mix with dough hook until combined, transfer to a bowl and cover with cling film, rest for 1 hour.

After one hour, roll out ¼ inch thick and cut into 1 inch strips. At this point the dough is ready to process through the cavatelli machine.

Making the Cavatelli

Ingredients:

1 ½ c Wild Mushrooms (cleaned

1 shallot (minced)

1 clove garlic (minced)

1 T thyme (picked and chopped)

1 oz Madeira

1 T sherry vinegar

½ c baby tomatoes

1 c cavatelli

½ c Vegetable Stock

2T crème fraiche

2 oz parmesan (grated)

1T cold butter

1c baby arugula

TT Salt/ pepper

1 poached egg

Method of Preparation

Prepare a large pot of salted water to boil for cooking the cavatelli. Place your cavatelli in boiling water, cavatelli should be cooked in 3 minutes reserve to place in your sauce.

In a large sauté pan heat 2 T canola oil when the pan is lightly Smoking, add the wild mushrooms until lightly crisp and golden brown (about 4 minutes), Add butter and lower the heat to Medium. Next add shallots, garlic and thyme and saute till cooked (about 1 Minute). Next Add Madeira, Sherry vinegar, and vegetable stock, (reduce for 1 minute) . Then add Cavetelli, crème fraiche, Tomato, & butter and allow the starches from the cavatelli to thicken. Once the sauce is Nappe or thick enough to coat the back of a spoon you may fold in arugula & Fresh Herbs, then Season to taste with salt. Spoon the cavatelli into a bowl and top with shaved parmesan and the poached egg.

Cavatelli Dough

1# Fresh Ricotta Cheese

1 egg mixed

15oz All Purpose Flour

5oz Semolina Flour

1T salt

½ tsp white pepper

1 pinch whole nutmeg micro planed

Mix with dough hook until combined, transfer to a bowl and cover with cling film, rest for 1 hour.

After one hour, roll out ¼ inch thick and cut into 1 inch strips. At this point the dough is ready to process through the cavatelli machine.

Making the Cavatelli

Ingredients:

1 ½ c Wild Mushrooms (cleaned

1 shallot (minced)

1 clove garlic (minced)

1 T thyme (picked and chopped)

1 oz Madeira

1 T sherry vinegar

½ c baby tomatoes

1 c cavatelli

½ c Vegetable Stock

2T crème fraiche

2 oz parmesan (grated)

1T cold butter

1c baby arugula

TT Salt/ pepper

1 poached egg

Method of Preparation

Prepare a large pot of salted water to boil for cooking the cavatelli. Place your cavatelli in boiling water, cavatelli should be cooked in 3 minutes reserve to place in your sauce.

In a large sauté pan heat 2 T canola oil when the pan is lightly Smoking, add the wild mushrooms until lightly crisp and golden brown (about 4 minutes), Add butter and lower the heat to Medium. Next add shallots, garlic and thyme and saute till cooked (about 1 Minute). Next Add Madeira, Sherry vinegar, and vegetable stock, (reduce for 1 minute) . Then add Cavetelli, crème fraiche, Tomato, & butter and allow the starches from the cavatelli to thicken. Once the sauce is Nappe or thick enough to coat the back of a spoon you may fold in arugula & Fresh Herbs, then Season to taste with salt. Spoon the cavatelli into a bowl and top with shaved parmesan and the poached egg.