Saffron roast garlic cavatelli & marsala brown butter

Yield: 4 servings

Measure Ingredient
1½ cup Chicken stock
1 pinch Saffron
10 \N Cloves garlic
¼ cup Ricotta cheese
6 cups Flour
3 tablespoons Olive oil
½ teaspoon Salt
½ teaspoon Baking powder
8 ounces Butter; whole
1 tablespoon Garlic; minced
1 tablespoon Shallots; minced
2 ounces Marsala wine
½ tablespoon Basil; chopped
½ tablespoon Parsley; chopped
1 \N Lemon; juiced
\N \N Kosher salt; to taste
\N \N Cracked black pepper; to taste
\N \N Romano cheese; for garnish



For the saffron roast garlic cavatelli: In a small saucepan bring to a boil the chicken stock and saffron until the stock has a deep yellow color (about three minutes), remove from heat.

In a food processor, using the plastic blade, add the roasted garlic, ricotta cheese, flour, olive oil, salt, and baking powder and pulse one or two times.

Then add one half the hot saffron stock and begin to process and continue to add hot stock until a dough is formed. (Note that it may not require half the stock.)

When dough is ready, follow the instructions on the cavatelli maker box for processing pasta.

Once cavatellis are made, poach in salted boiling water for two to three minutes.

Cool pasta in cold water and drain and coat with a little olive oil.

For the marsala brown butter:

In a medium saute pan add whole butter, melt and cook until butter is browned.

Add in garlic and shallots.

Deglaze with marsala and season with basil, parsley, lemon juice, salt and cracked black pepper.

Toss the brown butter with saffron roast garlic cavatelli, place in a serving bowl. Garnish top with shaved romano and serve.

Yield: 4 servings

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