| Saffron Roast Garlic Cavatelli with Marsala Brown Butter |
From "DIY Cooking"
episode COK-115F |
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Saffron Roast Garlic Cavatelli with Marsala Brown Butter
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Recipe Copyright 1998 Kevin and Kent Rathbun. All rights reserved. Ingredients for Saffron Roast Garlic Cavatelli: 1-1/2 cups chicken stock
1 pinch saffron
10 cloves roasted garlic
1/4 cup ricotta cheese
6 cups flour
3 Tbs. olive oil
1/2 tsp. salt
1/2 tsp. baking powder Ingredients for Marsala Brown Butter: 8 oz. butter, whole
1 Tbs. garlic, minced
1 Tbs. shallots, minced
2 oz. Marsala wine
1/2 Tbs. basil, chopped
1/2 Tbs. parsley, chopped
Juice of 1 lemon
Kosher salt, to taste
Cracked black pepper, to taste
Romano, for garnish Preparations for Saffron Roast Garlic Cavatelli: In a small saucepan, bring to a boil chicken stock and a pinch of saffron until the stock has a deep yellow color (about 3 minutes); remove from heat. In a food processor, using the plastic blade, combine roasted garlic, ricotta cheese, flour, olive oil, salt and baking powder; pulse one or two times. Add half of the hot saffron stock; begin to process, continuing to add hot stock until a dough is formed. (It may not require half the stock.) When dough is ready, follow the instructions on the cavatelli package for processing pasta. Once cavatelli is made, poach in salted boiling water for two to three minutes. Cool pasta in cold water; drain and coat with a little olive oil. Preparations for Marsala Brown Butter: In a medium saute pan, add whole butter; melt and cook until browned. Add minced garlic and shallots. Deglaze with Marsala wine and season with chopped basil, chopped parsley, lemon juice and kosher salt and cracked black pepper to taste. Toss the brown butter with cavatelli and place in a serving bowl. Garnish with shaved Romano and serve. Servings: 4 Website resources for Pasta: Cavatelli al Sugo di Pollo from Food TV.com Squash Bottom Tortelli from Food TV.com Spinach and Cheese Stuffed with Spicy Tomato Sauce from Food TV.com Quick Marinara Sauce from Food TV.com Fettucini Alfredo from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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Tips and information on cooking and storing pasta, along with other tidbits about pasta.
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