CAVATELLI WITH ANTIQUE GRAINS WITH PEAS, CETARA ANCHOVIES AND DRIED TOMATOES
NUTRITIONAL VALUE
- Energy value for 4 people: kcal: 1845 – Carbohydrates: 270,70 g – Proteins: 71,35 g – Lipids: 53,62 g – Total fiber: 32,03 g
- Energy value 1 person: kcal 461,25 – Carbohydrates: 67,67 g – Proteins: 17,83 g – Lipids: 13,40g – Total fiber: 8 g
INGREDIENTS
For the cavatelli:
- 400 g regrind wheat semolina
- 200 g water
- Salt
For the dressing:
- 240 g fresh peas
- 20 g dried cherry tomatoes
- 15 g spring onion or tropea onion
- 40 g anchovy fillets
- 60 g pumpkin flowers (already cleaned)
- 40 g extra virgin olive oil
- 80 ml vegetable broth
METHOD
Pour the flour and water into a large bowl. Mix with a fork, transfer the dough to a flat surface and continue working with your hands until you get a smooth and homogeneous dough. Cover the dough with plastic wrap and let it rest for about 30 minutes.
In the meantime, put the pot of water on the stove and prepare the seasoning.
Chop the onion and put it in a saucepan or wok (in a pot that can also contain the pasta) together with peas, half of the olive oil and a little vegetable broth.
Keeping the heat quite high, add salt and broth as it dries.
Add the anchovy fillets and continue cooking the peas for another 7-8 minutes (or until tender). Finally, add the chopped pumpkin flowers and turn off the flame.
After 30 minutes divide the dough. With the palms of your hands make the dough a rotary motion, forming a thin tube of dough. With a knife with a smooth blade cut dumplings of about 2 cm. At this point drag with two fingers towards you the dumplings, so as to give the dough the classic shape of cavatelli.
Cook the pasta in plenty of salted water, and as soon as cooked (it will have to float), light the pot with the seasoning and stir the pasta adding the remaining part of oil.
When ready, distribute the dough into the plates and add the grated cheese.