Best Mint Cavatelli Recipes

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SPICY DUCK MEATBALLS WITH MINT CAVATELLI



Spicy Duck Meatballs with Mint Cavatelli image

The recipe for spicy duck meatballs with mint cavatelli is courtesy of Harold Dieterle.

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 21

3 teaspoons olive oil
1 onion, very finely chopped
5 cloves garlic, very finely chopped
1 pound ground duck
1 tablespoon coarsely chopped basil
2 tablespoons chile sauce such as sriracha or sambal
1/4 cup panko
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
3 shallots, sliced crosswise
2 plum tomatoes, chopped
1/2 cup white wine
8 cups Brown Chicken Stock
8 sprigs fresh thyme
Mint Cavatelli, cooked
1 cup water spinach
4 tablespoons butter, cut into small pieces
4 teaspoons chopped mint
4 teaspoons chopped chives
Freshly grated Parmesan cheese, for serving
4 quail eggs

Steps:

  • Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and 3 cloves garlic. Cook, stirring, until translucent, about 5 minutes; remove from heat and let cool.
  • Add onion and garlic mixture to a large bowl, along with, ground duck, basil, chile sauce, panko, and eggs. Knead mixture until well combined; season with salt and pepper. Transfer mixture to refrigerator and let chill for 30 minutes.
  • Preheat oven to 425 degrees.
  • Remove duck mixture from refrigerator and form into 1 1/2- to 2-inch balls. Transfer to a baking sheet. Transfer baking sheet to oven and cook for 10 minutes.
  • Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add remaining 2 cloves garlic, 1 shallot, and plum tomatoes. Cook, stirring occasionally, for 2 minutes. Add wine and cook until liquid is reduced by half, about 4 minutes. Add chicken stock and thyme; let simmer for 20 minutes.
  • Strain liquid through a fine mesh strainer set over another large saucepan, discarding solids. Transfer meatballs to liquid and place over medium heat. Let meatballs simmer until cooked through, about 30 minutes.
  • Heat remaining teaspoon olive oil in a large skillet over medium heat. Add remaining 2 shallots and cook, stirring occasionally, until translucent, about 2 minutes. Add water spinach, meatballs and their cooking liquid, cavatelli, butter, mint, and chives; let cook for 2 minutes.
  • Divide mixture evenly between 4 bowls. Sprinkle over freshly grated parmesan cheese and crack a quail egg into each bowl; serve immediately.

MINT CAVATELLI



Mint Cavatelli image

This recipe should be paired with Harold Dieterle's delicious Spicy Duck Meatballs.

Provided by @MakeItYours

Number Of Ingredients 6

1/3 cup fresh ricotta cheese
1 large egg
Coarse salt and freshly ground pepper
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons chopped mint
Olive oil

Steps:

  • Step 1
  • In a large bowl, mix together ricotta and eggs; season with salt and pepper. Gradually sift in 3/4 cup flour. Add mint and knead mixture until a dough forms. Turn dough out onto work surface and knead a few more times until smooth; form dough into a ball, cover with plastic wrap, and let stand 30 minutes.
  • Step 2
  • Sprinkle work surface with remaining 2 tablespoons flour. Turn dough out onto floured work surface and knead flour into dough. Roll out dough until it is 1/4 inch thick. Using a sharp knife, cut dough into 1-inch-wide strips. Run dough through a cavatelli maker or cut each strip into 1-by-1/2-inch pieces.
  • Step 3
  • Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add cavatelli to boiling water and cook until tender and floats to the surface, about 1 1/2 minutes. Drain and transfer cavatelli to a baking sheet. Drizzle with olive oil and let cool.

SPICY DUCK MEATBALLS WITH MINT CAVATELLI



Spicy Duck Meatballs with Mint Cavatelli image

The recipe for spicy duck meatballs with mint cavatelli is courtesy of Harold Dieterle.

Provided by @MakeItYours

Number Of Ingredients 21

3 teaspoons olive oil
1 onion, very finely chopped
5 cloves garlic, very finely chopped
1 pound ground duck
1 tablespoon coarsely chopped basil
2 tablespoons chile sauce such as sriracha or sambal
1/4 cup panko
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
3 shallots, sliced crosswise
2 plum tomatoes, chopped
1/2 cup white wine
8 cups Brown Chicken Stock
8 sprigs fresh thyme
, cooked Mint Cavatelli
1 cup water spinach
4 tablespoons butter, cut into small pieces
4 teaspoons chopped mint
4 teaspoons chopped chives
Freshly grated Parmesan cheese, for serving
4 quail eggs

Steps:

  • Step 1
  • Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and 3 cloves garlic. Cook, stirring, until translucent, about 5 minutes; remove from heat and let cool.
  • Step 2
  • Add onion and garlic mixture to a large bowl, along with, ground duck, basil, chile sauce, panko, and eggs. Knead mixture until well combined; season with salt and pepper. Transfer mixture to refrigerator and let chill for 30 minutes.
  • Step 3
  • Preheat oven to 425 degrees.
  • Step 4
  • Remove duck mixture from refrigerator and form into 1 1/2- to 2-inch balls. Transfer to a baking sheet. Transfer baking sheet to oven and cook for 10 minutes.
  • Step 5
  • Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add remaining 2 cloves garlic, 1 shallot, and plum tomatoes. Cook, stirring occasionally, for 2 minutes. Add wine and cook until liquid is reduced by half, about 4 minutes. Add chicken stock and thyme; let simmer for 20 minutes.
  • Step 6
  • Strain liquid through a fine mesh strainer set over another large saucepan, discarding solids. Transfer meatballs to liquid and place over medium heat. Let meatballs simmer until cooked through, about 30 minutes.
  • Step 7
  • Heat remaining teaspoon olive oil in a large skillet over medium heat. Add remaining 2 shallots and cook, stirring occasionally, until translucent, about 2 minutes. Add water spinach, meatballs and their cooking liquid, cavatelli, butter, mint, and chives; let cook for 2 minutes.
  • Step 8
  • Divide mixture evenly between 4 bowls. Sprinkle over freshly grated parmesan cheese and crack a quail egg into each bowl; serve immediately.

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