All You Need Is Coocking

the recipes

FRESH CAVATELLI WITH PANCETTA, BROCCOLI AND GRANA PADANO

Ingredients (serves 3)

• 240g rimacinato di semola or semola

• 120ml warm water

• 250gr broccoli tenderstem

• 60g Grana Padano Riserva PDO

METHOD

For the fresh cavatelli pasta

Sift the semola into a bowl, add warm water and a pinch of salt. Mix with your hands, kneading for about 10 minutes, until the dough is smooth. Cover the bowl and leave the dough to rest in the fridge. Once the dough has rested, lightly flour your surface and cut the dough into two pieces. Using your hands, roll out both pieces of the dough into long strips, roughly 3mm thick. Cut the dough horizontally into 3cm pieces. Using your fingers, gently press into the individual pieces of dough to form a ridge and then roll them towards you to form the cavatelli shape. Sprinkle some semola over the top of the pasta to prevent it from sticking together when cooked. Bring salted water to the boil. Drop the cavatelli into the boiling water and leave to cook until they float to the top. Remove the cavatelli from the boiling water and set aside.

For the sauce

Cut the pancetta into thin strips. Add some extra virgin olive oil to a pan and fry for 5 minutes until crispy, on a medium heat. Set aside.

In the same oil, add the cut onion and finely chopped sage and sauté over a medium heat for 5 minutes. Meanwhile, cut the broccoli in three pieces and add to the boiling pasta water for a couple of minutes, until softened. Once the onions have browned, add a spoonful of the pasta water to the pan. Add broccoli and the cavatelli to the pan. Remove from the heat and stir in half of the grated Grana Padano and extra virgin olive oil. Add the guanciale and finish with the remaining Grana Padano Riserva.

SOFT POLENTA WITH GORGONZOLA, HONEY AND HAZELNUT

Ingredients (serves 4)

• 150g polenta Valsugana

• 600ml water

• 80g alpine butter

• 150g Grana Padano PDO

• 250g Gorgonzola cheese PDO

METHOD

Toast the hazelnuts in a pan on a low heat or into the oven under the grill. Set aside to allow to cool down. Meanwhile, bring the water to the boil in a pot, add two pinches of salt and the olive oil. Start pouring the flour very slowly while stirring continuously with a wooden spoon or a spatula. Lower the heat, cover with a lid and let cook for about 8 minutes. Remove the polenta from the heat, add in the grated Grana Padano and the butter, stir energetically until all the ingredients are melted and well mixed. Pour the polenta in an oven proof dish, add on top a slice of the gorgonzola and put under the grill of the oven until starts to melt. Finish with few drizzles of the acacia honey and the toasted hazelnuts, garnish with Radicchio leaves (optional).