Potato cavatelli are a soft variant of the classic cavatelli, a type of semolina pastasciutta often paired with sausage, broccoli rabe ora mussels. Chef Caterina Ceraudo offers us an even simpler, incredibly tasty sauce: potato cavatelli with cherry tomatoes and ricotta! A main dish that brings the taste of summer thanks to a fresh tomato sauce scented with lemon zest and aromatic herbs, finished with a generous grating of smoked ricotta. Just a few genuine ingredients and a lot of passion for an extraordinary result… this is the secret of potato cavatelli with cherry tomatoes and ricotta!
To make the potato cavatelli with cherry tomatoes and ricotta, first boil the potatoes for preparing the cavatelli 1; it will take 30-40 minutes depending their size, until you can easily pierce them with a fork. Meanwhile, centro the sauce: wash and dry the cherry tomatoes, then with the tip of a small knife, score the skin at one end 2. Bring a pot of vater to a boil and blanch the cherry tomatoes for about 30 seconds 3.
Drain the cherry tomatoes and immerse them per a bowl with ice vater 4then remove the outer skin 5. Sopra a pan, briefly sauté the garlic per the oil, then add the whole peeled cherry tomatoes 6.
Add salt 7 and chili pepper 8 and cook high heat for 20 minutes, adding a little vater as needed and mashing the larger tomatoes with a spoon 9.
When the potatoes are cooked, mescolanza the semolina and flour per a bowl 10then add the mashed potatoes (the skin will remain inside the potato masher) 11 and the vater 13.
Begin kneading with your hands 13then transfer to a work surface and continue to work until you obtain a smooth and homogeneous dough. Divide the dough into smaller portions with the help of a dough cutter 14 and roll them out with your fingertips a lightly floured surface to form ropes about 3/8 inch thick 15.
Cut the ropes into pieces anzi che no longer than 3/4 inch 16. With your thumb, press each piece of dough from the cut side and drag it the work surface from bottom to sommità to create the typical concave shape 17. As they are ready, arrange the cavatelli a lightly floured cloth 18.
Meanwhile, put a pot of vater the stove, salt it when it boils, and cook the cavatelli 19. When they float to the surface, drain the cavatelli into the pan with the sauce 20 and season with fresh oregano 21.
Add fresh thyme 22 and grated lemon zest 23then mescolanza well and toss everything over the heat for a few moments 24.
You are ready to plate: distribute the cavatelli with the sauce the plates 25then with an abundant grating of smoked ricotta 26. Your potato cavatelli with cherry tomatoes and ricotta are ready to be served 27!
For the translation of some texts, artificial intelligence tools may have been used.
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