Recipes
Cavatelli with widow sauce
Let's discover the recipe for cavatelli with widow sauce, a typical first course of Molise cuisine perfect for all occasions.
Homemade pasta lovers in touch! There is a quick and simple recipe to create a delicious and genuine first course. We are talking about cavatelli with Montenero di Bisaccia widow sauce, a typical product of the gastronomic tradition of Molise.
The starting point is fresh pasta without eggs , to be made at home. The cavatelli are then seasoned with a sauce called "vedovo", because it is made without meat . Instead, lard is used along with a few other ingredients such as tomatoes, parsley, garlic and basil. The important thing is not to forget the sprinkle of pecorino before bringing it to the table!
Ingredients
For the cavatelli
- Remilled durum wheat semolina – 400 g
- Water – 250 ml
For the widower sauce
- Peeled tomatoes (or tomato pulp) – 800 g
- Lard – 60 g
- Garlic – 1 clove
- Chopped parsley – 2 tablespoons
- Fresh basil – 4 leaves
- Extra virgin olive oil – 2 tablespoons
- Fine salt – to taste
To serve
- Grated pecorino – to taste
Preparation
Cavatelli with widow sauce
First you will have to prepare the cavatelli (you can also opt for ready-made pasta if you are in a hurry). On a pastry board or if you are not very handy, place the semolina flour in a well in a bowl. Pour the water into the center and start kneading with a spoon first, then by hand.
Once you have obtained a compact and homogeneous dough, let it rest under the inverted bowl for 30 minutes .
After this time, return the dough to a floured pastry board. Remove one piece of dough at a time and use your hands to cut a loaf of 1 cm in diameter. Then cut it into 1cm pieces (or 2cm if you prefer larger cavatelli).
Pass them under your thumb or forefinger, pulling them towards you to form the characteristic hollow . As they are ready, spread them out on a tray floured with semolina.
Pour the oil into a pan. Beat the lard , chop the garlic and parsley and brown them for about 5 minutes.
Add the tomato pulp or peeled tomatoes (crushed with your hands) and a few basil leaves. Season with salt and leave to cook over medium heat for 30 minutes.
Once the sauce is ready, keep it warm and boil the cavatelli in plenty of salted water for about 5 minutes . Using a slotted spoon, drain them directly into the sauce and mix over high heat for a minute.
Distribute on plates and complete with a sprinkling of pecorino .
When tomatoes are in season we recommend using fresh ones. After washing them, make a cross cut at the base and blanch them for a minute. Remove the skin, cut the pulp into cubes, removing the seeds and add them to the pan, proceeding as per the recipe. As for the quantity, you will need about 1 kg.
This pasta shape is also excellent with fish sauces: try our seafood cavatelli .
Conservation
Cavatelli with widow sauce are an excellent first course to serve for Sunday lunch or on a special occasion. The best advice is to consume everything at the moment .
Read also
Fusilli Molise style
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