Cavatelli

Cavatelli
Uncooked cavatelli
Type Pasta
Place of origin Italy
Dry capunti, a variety of cavatelli from Apulia

Cavatelli [kavaˈtɛlli] are small pasta shells from eggless semolina dough that look like miniature hot dog buns.[1] Cavatelli in a literal sense, means "little hollows".[lower-alpha 1] Ricotta cavatelli adds ricotta cheese to the dough mix.[1] It is commonly cooked with garlic and broccoli or broccoli rabe.

A dish of cavatelli

Regional names and varieties

Many varieties and local names of Cavatelli exist, including orecchie di prete (priest's ears).[2] In Apulia a number of varieties of Cavatelli have specific names including pizzicarieddi.[2] A particular variety of Cavatelli is typical of the area of Teggiano in Campania, where they are referred to as Parmatieddi (or Palmatielli). Parmatieddi 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. Parmatieddi are usually served as first course on Palm Sunday and their shape similar to that of a tree leaf, would like to recall that of palm branches the crowd scattered in front of Jesus when he entered into Jerusalem.[2]

See also

Notes

  1. ↑ Cognate to English cave and cavity.

References

  1. 1 2 "Pasta Shapes". Cook's Thesaurus. Retrieved 29 July 2011.
  2. 1 2 3 De Vita, Oretta Zanini (2009). Encyclopedia of Pasta. Berkeley: University of California Press. pp. 73, 195.


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