Cavatelli
Pasta
CountryItaly
Region
Main ingredientDurum wheat

Cavatelli[a] are small pasta shells made from semolina or other flour dough,[1][2] commonly cooked with garlic and broccoli or rapini, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix.[2]

Many varieties and local names of cavatelli exist, including gnocchetti, manatelli, orecchie di prete (),[3] strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, cortecce (, Salerno),[4] mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily),[5] and pizzicarieddi (Apulia).[3][6]

A particular variety of cavatelli is typical of the comune (municipality) of Teggiano, in Campania, where they are referred to as parmitieddi. Parmitieddi are larger than cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common cavatelli. Parmitieddi are usually served as a first course on Palm Sunday because their shape, similar to that of a tree leaf, recalls that of a palm.[3] In Campania, they are most common in the city of Benevento.[7]

Cavatelli with a softer texture are produced by boiling water before it is added to flour.[7]

See also

Notes

  1. ^ English: /ˌkævəˈtɛli/ KAV-ə-TEL-ee, /USalsoˌkɑːv-/ KAHV--,[8][9][10] kavaˈtɛlli; ; cognate to English cave and cavity.

References

  1. ^ "Cavatelli". marcellinaincucina.com. 27 October 2020. Retrieved 7 June 2021.
  2. ^ "Pasta Shapes". Cook's Thesaurus. Retrieved 29 July 2011.
  3. ^ De Vita, Oretta Zanini (2009). Encyclopedia of Pasta. Berkeley: University of California Press. pp. 73, 195. ISBN 9780520944718.
  4. ^ Oliver, Jamie (2018). Jamie Cuisine l'Italie. Paris: Hachette Pratique. p. 132. ISBN 978-2017042839.
  5. ^ Hildebrand & Kenedy 2011, p. 70.
  6. ^ Zanini De Vita 2009, pp. 73, 195.
  7. ^ Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York: HarperCollins. pp. 136. ISBN 0-06-018261-X.
  8. ^ Retrieved 29 May 2019.
  9. ^ "cavatelli" (US) and "cavatelli". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2021-04-27.
  10. ^ Retrieved 29 May 2019.

Further reading

  • Hildebrand, Caz & Kenedy, Jacob (2011). Géométrie de la pasta. Translated by Salsa, Patrice. Paris: Marabout. ISBN 9782501072441. OCLC 762599005
  • Zanini De Vita, Oretta (2009). Encyclopedia of Pasta. Translated by Fant, Maureen B. Berkeley, Calif.: University of California Press. ISBN 978-0-520-94471-8. OCLC 558881171