Food Network UK

Andrea's hand cranked coffee cavatelli

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Recipe by Keegan Gerhard

Ingredients

  • For the calabaza:

  • 235ml extra-virgin olive oil
  • 15g Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced garlic
  • 225g freshly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced porcini mushrooms
  • 170 to 225g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced and blanched calabaza
  • 450g cooked espresso cavatelli, recipe follows
  • 350ml light chicken stock
  • 225g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 170 to 225g fontina cheese, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 1 orange, zested
  • 10g fresh Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped chives
  • 16 leaves fresh rocket
  • Salt and freshly ground black pepper

  • For the espresso cavatelli:

  • 470g plain flour, plus more for flouring work surface
  • Pinch salt
  • 1 tbsp instant espresso powder
  • 340g ricotta cheese
  • 1 whole egg
  • 40 to 55g milk

Use imperial measurements

Method

How to make Andrea's hand cranked coffee cavatelli

For the calabaza:
1) In a large saute pan over a medium heat, add olive oil and garlic. Once garlic begins to brown slightly, add porcini mushrooms and allow to brown with the garlic. Once mushrooms and garlic are golden brown, add calabaza and cavatelli and toss with garlic and mushrooms until all ingredients are mixed together and hot. Add chicken stock and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and reduce until 1/3 of the original liquid remains. Add remaining ingredients and toss until well incorporated. Adjust seasoning as desired and serve in pasta dish.

For the espresso cavatelli:
1) In a large bowl, combine flour, salt and espresso and mix well. Make a small well in the center and add ricotta, egg and milk and start to mix all the ingredients together. Once combined, take dough mixture and begin Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please kneading it on a lightly floured surface for about 10 mins until firm and smooth. Wrap in clingfilm and refrigerate for 20 mins. Wrap dough in moist towel and let rest in a warm location for 10 mins. Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1cm wide by 25cm long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.