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Use a large wooden bowl with sloped sides
Garlic by taste, age and preference
Anchovies 1 or 2 per person
Stone ground or Dijon mustard tea spoon per ps
Egg yoke per 2 –4 ppl
Lemon 1/2 per 2—ppl
Worcester Sauce 1/2 tea spoon per 2–4 ppl
Red wine vinegar table spoon per 2–4 ppl
Olive Oil added by site till whipped to preference
Romaine Lettuce cleaned dried and de-stemmed and ripped in half
Cracked Black Pepper
Parmesan Cheese coarsely grated
To successfully prepare this dish you have to consider several factors: the order of
preparation, anticipation of how the ingredients will taste, how to blend then in the right order
Start by emulsifying your anchovies and garlic between forks until a paste, spread through the
bottom of the bowl.
add the mustard to the side of the bowl
egg yoke (To prep bring a pot water to boil, add egg and cook for just 45 seconds....NO MORE.
This is coddling the egg. Remove from heat and let it cool off.)
blend and whip with your forks until a paste.
add the Red wine vinegar
squeeze the lemon between the cheese cloth into the bowl.
the Worcester around the sides
Add the oil to the side of a bowl very slowly and whip in till desired consistency. About 1 table
per person served. pull the oil into the mixture spinning the bowl and placing the finished
product up the sides as you continue around.
Crack pepper around mixture as desired
Add your lettuce and mix
Cheese and mix again croutons if desired
Recipes From Coco's Italian Market
How to Make Cavatelli (Looks like Gnocchi) Video coming soon
Gnocchi is made with potato starch but for the sake of time and ease we are going to make Gnocchi shaped pasta
with Cavatelli ingredients. At the end of this recipe you can read the comparisons and contrasts of these two pastas.
The beauty of this recipe is that you can make the pasta with only two ingredients. Equal parts Flour and Ricotta
Cheese and a fork for cutting and shaping. This is the base and it is a great carrier for any flavor profiles you want
to add to the pasta, sauces or soups.
1. Empty the Ricotta Cheese container on your counter or in a mixing bowl.
2. The cheese container is the measuring cup for your dry ingredients - fill with Flour and a table spoon of salt.
3. Empty into the bowl and start mixing with your hands or a rubber spatula.
4. Once it’s a dough ball let it sit for at least 5 minutes.
5. Take your dough ball and cut off palm size chunks.
6. Flour your counter top and roll the dough into snakes the width of your pinky.
7. Starting at the end of the snake use the teeth of the fork to get the length of the bite sizes, cut it and roll it across
your fork in one motion to give it grooves. This is takes practice.
8. Drop them in the boiling water, when they float (45 seconds) they are done.
9. Fish them out of the boiling water with a slotted spoon and add sauce.
10. Garnish with cheese, add a protein and vegetable for a complete meal and serve.
Cavatelli vs. Gnocchi
softer because it’s made with made from boiled potatoes put through a ricer and flour and egg as a binder.
Cavatelli, a product of southern Italy and Gnocchi recipes are most common in northern Italy were milk was a more
common ingredient. Both pastas are traditionally made by hand. After the dough is rolled out, the long strands of
pasta are cut into bite-sized pieces and either rolled with a fork to give grooves or dimpled with a finger or pressed
with a blade then rolled to form a crease. Either way the goal is to create a texture that helps hold the sauce.
Add an Egg, Anchovy Paste (my favorite), Sautéed ground carrots or beets, Pumpkin from a can.
Just remember that if the ingredient is moist add an equal part dry, the flour, so if you use a large dollop of pumpkin
add an equal part flour by volume not weight.
Pan fry them.
Make them with jam and plums. Some regions of Northern Italy make a variation of these as a dessert.
With Broccoli in an Alfredo sauce.
Sausage and Butternut Squash in an herbed oil.
Here are two tips:
Salt your water as salty as the sea.
Save a cup of the Starchy water you may need it with the sauce to loosen up the pasta again.