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Ingredientes
- 1Â 1/2 c. Chicken stock
- 1 pch Saffron
- 10 x Cloves garlic
- 1/4 c. Ricotta cheese
- 6 c. Flour
- 3 Tbsp. Extra virgin olive oil
- 1/2 tsp Salt
- 1/2 tsp Baking pwdr
- 8 ounce Butter, whole
- 1 Tbsp. Garlic, chopped
- 1 Tbsp. Shallots, chopped
- 2 ounce Marsala wine
- 1/2 Tbsp. Basil, minced
- 1/2 Tbsp. Parsley, minced
- 1 x Lemon, juiced
- Â Â Kosher salt, to taste
- Â Â Cracked black pepper, to taste
- Â Â Romano cheese, for garnish
Direcciones
- For the saffron roast garlic cavatelli:In a small saucepan bring to a boil the chicken stock and saffron till the stock has a deep yellow color (about three min), remove from heat.
- In a food processor, using the plastic blade, add in the roasted garlic, ricotta cheese, flour, extra virgin olive oil, salt, and baking pwdr and pulse one or possibly two times.
- Then add in one half the warm saffron stock and begin to process and continue to add in warm stock till a dough is formed. (Note which it may not require half the stock.)
- When dough is ready, follow the instructions on the cavatelli maker box for processing pasta.
- Once cavatellis are made, poach in salted boiling water for two to three min.
- Cold pasta in cool water and drain and coat with a little extra virgin olive oil.
- For the marsala brown butter:In a medium saute/fry pan add in whole butter, heat and cook till butter is browned.
- Add garlic and shallots.
- Deglaze with marsala and season with basil, parsley, lemon juice, salt and cracked black pepper.
- Toss the brown butter with saffron roast garlic cavatelli, place in a serving bowl. Garnish top with shaved romano and serve.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 4 servings | |
| Calories 1276 | |
| Calories from Fat 542 | 42% |
| Total Fat 61.63g | 77% |
| Saturated Fat 33.1g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 1023mg | 43% |
| Potassium 378mg | 11% |
| Total Carbs 150.22g | 40% |
| Dietary Fiber 5.8g | 19% |
| Sugars 2.02g | 1% |
| Protein 25.46g | 41% |
