CAVATELLI WITH CAULIFLOWER AND CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven or wide pot over medium-high heat. Add the cauliflower in a single layer and cook, without stirring, until browned, about 5 minutes. Stir well, season with salt and cook, stirring occasionally, until browned all over and tender, 7 to 10 minutes. Push to one side of the pot and add the remaining 1 tablespoon olive oil and the chickpeas. Cook the chickpeas, stirring, until toasted, about 5 minutes. Stir in the garlic, red pepper flakes and a pinch of salt.
- Meanwhile, add the cavatelli to the boiling water and cook as the label directs. Reserve 1 cup cooking water and then drain. Add the pasta, butter and 1/2 cup cooking water to the Dutch oven and cook, stirring, until the pasta and cauliflower are well combined. Add the baby greens in two batches, stirring, and cook until just wilted, 30 seconds to 1 minute. Remove from the heat.
- Stir 2 tablespoons cheese into the pasta, adding more cooking water if the pasta is too dry; season with salt. Divide among bowls and top with the remaining 2 tablespoons cheese.
Nutrition Facts : Calories 420, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 629 milligrams, Carbohydrate 52 grams, Fiber 9 grams, Sugar 6 grams, Protein 15 grams
POTATO CAVATELLI
These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.
Provided by Kim Severson
Categories dinner, lunch, dumplings, pastas, appetizer, main course
Time 45m
Yield 6 servings as a first course, 4 as a main course
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 11 grams, Carbohydrate 71 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams
CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC
Provided by Food Network
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
CHICKEN PICCATA WITH GARLICKY GREENS & NEW POTATOES
Make more time midweek with our tasty chicken piccata with capers, greens and new potatoes. Ready in 20 minutes, it's healthy and low in calories too
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 393 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 13 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
CAVATELLI WITH GARLICKY GREENS AND POTATOES
Number Of Ingredients 8
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.
Nutrition Facts : Nutritional Facts Serves
HOMEMADE CAVATELLI
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 1h10m
Number Of Ingredients 4
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.)
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