Gnocchi with mortadella and pistachio
1h 20 min
Pistacchio cavatelli and mortadella
Gnocchi with mortadella and pistachio
Gnocchi with mortadella and pistachio or cavatelli, already from these few ingredients you get the idea of what this dish is, a combination of aromas and crunchiness that involves taste and smell in a single bite. A warm, creamy dish, where all of Italy is present from north to south. Gnocchi with mortadella and pistachio is an innovation in my traditional cuisine, of course I have not put aside dress and meat sauce, I simply joined the new trends, to the delight of the palate of my grandchildren, I combined, by chance, like many other recipes, on the other hand, what I had available, which I ironically call a “refrigerator cleaner”.
I love to experiment and often delicious and excellent combinations come out, which enrich my cookbook and which you can also find on the blog. Gnocchi with mortadella and pistachio is an easy and quick recipe, in fact, it takes very little time to bring a tasty and innovative dish to the table. Certainly for those who have never made cavatelli, it may seem a bit complex and can tell me that it is for me, that I have been making them for a lifetime but, that’s not the case, making cavatelli is very simple, just think that, in Cilento, it is the first pasta that is taught to children to make, follow the steps carefully and you will find in your hands an exceptional pasta that you can also taste in many other recipes.
- 250 g re-milled durum wheat semolina
- 1 whole egg
- 130 ml water at room temperature
- 150 g mortadella
- 100 g chopped pistachios
- 6 slices of stringy cheese
- 100 g grated Parmesan cheese
- 50 g butter
Pour the semolina flour on a pastry board or in a large bowl and make the classic fountain*
In the center of the fountain and pour half the water and start kneading and gradually add all the water. If you want a tastier dough, you can add 2 eggs before starting to knead
Work the dough vigorously for 10 minutes or until the dough is smooth and compact
Form a loaf and wrap it in a slightly damp cloth and let it rest for 15 minutes in the fridge
After the resting time, cut the pasta into small pieces
Roll out the dough as if they were breadsticks, from the maximum circumference of a little finger and always sprinkle with semolina to prevent them from sticking
Cut the dough sticks into 2 cm pieces, exaggeratedly like a phalanx of the finger and always sprinkle with flour
With the tips of your fingers, index and middle fingers, pull out the small pieces of dough forcefully, making them rotate on themselves, as you take them out put them on a tray and always sprinkle with flour
Boil the cavatelli in abundant salted water for 15 minutes, turn every now and then, taste, if they still seem hard, continue cooking until you like.
In the meantime, the pasta is cooking, let’s prepare the sauce. On the cutting board, with the carving knife or the crescent, chop the mortadella
In a large pan, lightly fry the butter with a handful of mortadella and half of the chopped pistachios
Put the cavatelli in the pan with the mortadella and pistachio sautéed, add a ladle of cooking water a handful of Parmesan cheese and sauté 2-3 times, or mix well with 2 tablespoons on the stove on.
Place the pasta bowl in the center of the plate and make the 1st round: A layer of cavatelli, one of parmesan, put the slice of stringy cheese, a little chopped pistachios and a little mortadella, make the 2nd round same as the previous one
Cook for 5 minutes at 180°C (360°F) in a preheated static oven, or 1 minute in the microwave at 750 w. Remove the pasta bowl and serve immediately
- Flours are not all the same, so when kneading, adjust with water, the dough should not be too hard nor soft.
- Do not leave the pasta uncovered otherwise it will dry out.
- The flour must be strictly semolina.
- * The fountain is the hole made in the flour so as not to let the liquid ingredients come out.
- For re-milled semolina, we mean twice-ground durum wheat flour, it is more refined and keeps cooking well, to make cavatelli or any homemade pasta, always use re-milled semolina.
If you don’t have the pasta cups available, you can use the earthenware pans, the ones used to make gnocchi alla sorrentina.
- Raw cavatelli can be frozen but must not be stacked, after they have hardened, they can be stored in bags or containers for the freezer for up to 2 months.
- Cavatelli with pistachio and mortadella can be kept in the fridge for 1 day and should always be eaten hot.
- Pastry board
- Carving knife
- Vegetable knife
- Chopping board
- Cooking pan
- 3 pasta cups or 3 earthenware pans
- 3 plates
- Oven or microwave
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