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RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU |
 CAVATELLI CON CIMA DI RAPE Serves 4 4 tablespoons extra virgin olive oil 4 cloves of garlic, thinly sliced 1 pound cima di rape, roughly chopped (may substitute other greens) Salt, to taste 1 order cavatelli (see recipe below) ¼ cup caciocavallo DOP, freshly grated Place olive oil in a 12-inch sauté pan over medium heat. Add garlic and cool until light golden brown, about 1 minute. Add greens to the pan and cook until tender, about 5 to 6 minutes. Season with salt and set aside. Cook pasta until al dente, drain and toss into pan with greens. Stir until well mixed over medium heat. Add cheese and serve immediately Cavatelli 2 cups Semolina flour 2 cups all-purpose flour 1 to 1 ¼ cup tepid water Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen. Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes, until smooth and elastic. Cover and let stand for 10 minutes at room temperature. Roll the dough into long dowels about ¾ inch thick. Cut into flat disks about ¼ inch to ½ inch thick. Press the center of each disk with a thumb to form a saucer shape. Set aside under a dish towel until ready to cook. |
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