Cavatelli With Garlicky Greens And Potatoes Recipes

Steps:

• Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
• Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
• Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
• Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

Steps:

• In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
• Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

Steps:

• Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.
• In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)
• Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.
• In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

Steps:

• Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.
• Sprinkle 2 rimmed baking sheets with semolina flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.
• Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)

Steps:

• Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes.
• While the potatoes are cooking, cut the chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season.
• Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.
• Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes.

Steps:

• 1 Fill a sink or large bowl with cool water. Add the greens and swirl them in the water. Transfer the greens to a colander, change the water, then repeat at least two more times to eliminate all traces of sand. 2 Bring a large pot of water to a boil. Add the greens and salt to taste. Cook until the greens are tender, 5 to 10 minutes, depending on the varieties you use. Drain the greens and let them cool slightly under cold running water. Chop the greens into bite-size pieces. 3 Pour the oil into a skillet large enough to hold the cooked pasta. Add the garlic and crushed red pepper. Cook over medium heat until the garlic is golden, 2 minutes. Add the greens and a pinch of salt. Cook, stirring, until the vegetables are coated with oil, about 5 minutes. 4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Cook, stirring frequently, until the water returns to a boil. Add the potatoes and cook until the pasta is al dente, tender yet firm to the bite. Set aside some of the cooking water. Drain the pasta. 5 Add the pasta and potatoes to the greens and toss well. Add a little of the reserved cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Bring 6 quarts of water to a boil.
• Add about 2 TB salt.
• In a 12 to 14 inch saute pan, heat the olive oil.
• Add the garlic.
• Saute over medium heat until lightly browned, 2 to 3 minutes.
• Add the chile, wine and butter.
• Bring to a boil.
• Stir in the crab meat and immediately remove from the heat.
• Cook the pasta until tender, yet al dente, about 6 to 8 minutes.
• Drain well and add to the crab mixture.
• Return to the heat and cook briefly until most of the liquid is absorbed.
• Pour into a warm serving bowl and enjoy.