Text 31772, 80 rader
Skriven 2012-12-14 06:12:32 av Dave Drum (1:261/38)
Ärende: BH+G 1177
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Donatella's Cavatelli w/Spicy Shrimp
 Categories: Seafood, Pasta, Breads, Greens, Chilies
      Yield: 4 servings

      2 c  Double-zero flour
      1 c  Semolina flour
      1 c  Warm water
    1/2 ts Salt
      2 oz Country-style white bread;
           - crust removed
    1/4 c  Olive oil
      2 cl Garlic; minced
    1/4 ts (to 1/2 ts) crushed red
           - pepper
      1 lb Shrimp; peeled, deveined
      4 c  Arugula
           Shaved Ricotta salata (opt)

  Sift flours together on a large work surface to form a
  mound. Make a well in the center. Pour 1/4 cup water into
  the well then add the salt. Using a fork, slowly swirl
  flours into the water, beginning with inner rim of well,
  until a dough begins to form. Continue adding water by the
  tablespoon until dough comes together (count on using
  nearly the whole 1 cup). Gather dough together to form a
  rounded mass. Knead with the heels of your hand, about 10
  minutes, lightly dusting surface with flour to prevent
  sticking. Divide dough in half and wrap each half in
  plastic wrap. Let rest for 1 hour.

  Cut each dough in half again. Working with one piece at a
  time, roll dough to 1/4-inch thickness. Cut dough in
  1-inch strips, then with the palms of your hands roll each
  strip to make 1/2-inch-thick ropes. Lay ropes on the
  countertop and roll with palms to an even diameter. Cut
  ropes crosswise in 1/2-inch pieces; lightly dust with
  flour.

  To form the cavatelli, place a piece of dough on the
  ridged side of a cavatelli paddle then press with two
  fingers as you roll the dough downward. Each cavatelli
  should have a ridge on one side and a depression on the
  opposite side. Place cavatelli on a floured baking sheet.
  Cover with plastic wrap or a damp towel until ready to
  cook.

  Cook cavatelli in boiling lightly salted water about 3
  minutes, or until they float, and until pasta is just
  tender to the bite (al dente). Drain, reserving 1/2 cup
  cooking liquid.

  Meanwhile, in a food processor, process bread until coarse
  crumbs form. In a large skillet, heat 1 tablespoon of the
  oil over medium-high heat. Add bread crumbs; cook and stir
  about 5 minutes, until golden. Remove from skillet and set
  aside.

  Add remaining oil to skillet; heat over medium-high heat.
  Add garlic and crushed red pepper; cook and stir for 30
  seconds. Add shrimp. Cook and stir about 3 minutes, until
  shrimp are opaque. Add arugula; cook just until wilted. To
  serve, spoon shrimp and arugula over cavatelli. Sprinkle
  with toasted bread crumbs and serve with ricotta salata.

  Tip: If desired, skip steps 1 through 4 and use a 1-pound
  package of dried cavatelli, prepared according to package
  Better Homes & Gardens | November 2012

  MM Format by Dave Drum - 14 November 2012

  Uncle Dirty Dave's Archives

MMMMM

... Life's tough ... it's even tougher if you are stupid. -- John Wayne

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)