Hand Rolled Cavatelli with Clams and ‘Nduja
400 g semola (finely floor semolina flour), plus additional to mud
200ml heat water
Clam and ‘nduja sauce
2 tbsp additional virgin olive oil
4 cloves garlic, crushed gently with the aspect of a knife
4 parsley stalks
25 g ‘nduja, crumbled
400 g cherry tomatoes
1kg clams/pipis, purged and drained
100ml dry white wine
Large handful flat leaf parsley, roughly chopped
2 tbsp additional virgin olive oil
To make the pasta dough, tip the flour onto a clear work floor and blend with a big pinch of salt. Make a nicely within the centre, slowly pour in a lot of the water and use your arms to slowly carry the flour into the centre, mixing till you could have a tough dough. If the dough feels too moist, add a bit of extra flour. If it feels too dry, sprinkle over some extra heat water. Knead for about 10 minutes, till clean and elastic. As the dough turns into clean, you will need to clear down your work floor and arms, then proceed to knead. Cover with an upturned bowl and put aside for half-hour to relaxation.
Working with a small quantity of dough at a time, roll items of the dough into lengthy ropes, round 5 mm in thickness. Make certain any dough not getting used stays coated to cease it from drying out. Cut every rope into lengths round 1.5cm lengthy and use your thumb to pull every bit down a gnocchi board to make little ridged cavatelli. Place the cavatelli onto a tea towel that’s generously dusted with semolina flour. Repeat with the remaining dough and put aside.
For the crunchy breadcrumbs, heat the olive oil in a small pan over a medium warmth. Add the breadcrumbs and fry for 2-3 minutes, stirring steadily, till golden. Transfer to a plate and season with salt. Set apart.
For the sauce, heat the olive oil in a big pan over a low-medium warmth and add the garlic and parsley stalks. This goes to infuse the oil properly. When you start to scent the garlic and parsley (round 1-2 minutes), add the ‘nduja and break it up with a wood spoon. Add the cherry tomatoes and prepare dinner for 10-Quarter-hour or till the tomatoes are starting to melt and launch their juices.
Increase the warmth to medium-high and add the clams together with the wine. Stir nicely then cowl with a tight-fitting lid and prepare dinner for 3-4 minutes or till the clams have opened, shaking the pan from time to time to combine. Season with salt to style, if obligatory.
Meanwhile, prepare dinner the cavatelli in a big pot of salted boiling water, till chewy however not chalky, round 3-4 minutes. Drain the cavatelli, reserving a few of the cooking water. Transfer the cavatelli to the pan with the clams and simmer for 1-2 minutes so the pasta is nicely coated, stirring steadily. If the sauce is just too dry, add a few of the reserved pasta water to loosen. Stir by way of the parsley and serve topped with the crunchy breadcrumbs.
What else I’m consuming…
I used to be not too long ago in Sydney and it was so enjoyable to be out and about consuming at totally different spots! No matter what pops up although, I at all times return to outdated favourites. 10 William St is certainly one of them. The pretzel and whipped bottarga, panzerotti, barramundi with recent borlotti beans, and to complete, spoonfuls of tiramisù. Such a delight!
What else I’m cooking with…
I like making textural salads full of various greens like radicchio, fennel, celery and chicory. Dressed with additional virgin olive oil, purple wine vinegar and a bit of salt, I’m very completely happy.