Chef Micol Negrin from Rustico Cooking NY, developed
a special menu for the Monini evening using each one of the
4 D.O.P. (Regional) Extra Virgin Olive Oils that Monini produces
and markets in the US.
FOR THE CAVATELLI:
- 1 pound semolina flour, plus extra for the counter
- 1/4 teaspoon salt
- Hot water
TO COOK AND
- 2 tablespoon salt
- e tablespoons Monini DOP Gargano Extra Virgin Olive
- 1/4 pound fresh whole milk Ricotta
- 1/2 cup coarsely grated Ricotta salata
- 1 cup freshly grated Pecorino Romano, plus extra
for passing at the table
- 12 basil leaves, torn
FOR THE SAUCE:
- 1 tablespoon Extra Virgin Olive Oil
- 3/4 pound spicy italian sausage, casing removed
- 3 garlic cloves, coarsely chopped
- 1/8 teaspoon chili flakes
- 1 pint grape tomatoes, halved
Make the cavatelli: Place the semolina on the counter
and mix in the salt. Make a well in the center and add enough
hot water to make a dough that comes together; it will take
about 1 cup of water. The dough should be firm and form a solid
mass. Add more water if the dough is ragged and does not come
together (keep in mind that this dough should be quite firm,
almost hard, so as to pass through the rollers of the cavatelli
machine without sticking together).
Knead vigorously 5 to 10 minutes or until very smooth. The dough
should be quite hard.
Cut into 16 pieces and roll each piece into a 1/4 inch-wide
log. Roll one log at a time through a cavatelli machine; be
sure to keep the other logs from drying out by covering them
with plastic wrap. Toss the cavatelli with semolina flour to
prevent them from sticking and spread out on a semolina-dusted
tray for up to 24 hours.
Make the sauce: Heat the olive oil in 14-inch skillet over a
medium-high flame. Add the sausage and cook, breaking it up
with the spoon, until browned and cooked through, about 10 minutes.
Stir in the garlic and chili and cook 1 minute; add the tomatoes
and cook 10 minutes, or until they release their juice and break
down a bit. If the sausage looks dry, add 1/4 cup or more water
to the skillet to moisten it.
To cook the cavatelli: Bring 6 quarts of water to a boil. Add
the cavatelli and salt and cook until the cavatelli are al dente,
about 12 minutes, tasting often to determine doneness. Reserve
1/2 cup of the pasta cooking water.
Toss the drained cavatelli with the sausage, the reserved pasta
cooking water, the olive oil, Ricotta, Ricotta salata, and the
pecorino. Adjust the seasoning and serve hot, garnished with