Chef Matthew Davin from The Cove Trattoria prepares homemade cavatelli pasta paired with a mushroom cream sauce.
Tre Funghi y Cavatelli (Three mushrooms with homemade cavatelli)
** Recipe courtesy of Chef Matthew Davin at The Cove Trattoria in Scottsdale, AZ
16 oz. ricotta cheese
1 Tablespoon salt
2 1/2 cups all purpose flour
2 oz. salted butter
2 oz. olive oil
12 oz. sliced shitake mushrooms
20 oz. sliced king oyster mushroom
4 packages of enoki mushroom with the ends cut off
2 teaspoon minced garlic
1 cup white wine
4 cup heavy cream
1/2 teaspoon fresh lemon juice
2 teaspoon salt (give or take)
1/4 teaspoon fresh cracked pepper
2 1/2 Tablespoon fresh chopped Italian parsley
2 teaspoon white truffle oil
Preparing the Homemade Cavatelli:
Blend the eggs and ricotta cheese together in a stand mixer with the dough paddle, then add the flour and mix on low speed until all the flour is incorporated. To make the cavatelli, any flat utensil will work, spatula, dough knife, or even a clean spackle or putty knife from your toolbox. Follow these instructions:
1. Take the dough and divide it into quarters.
2. Working with one quarter at a time, lay the dough out on a lightly floured surface and divide it into quarters again.
3. Take a piece of the divided dough (now and 1/8 of the original amount) and roll it into a long tube 1/4 inch in diameter.
4. Divide the tube into pieces 1 inch long with either a pastry cutter or a knife.
5. Use the edge of a butter knife or pastry cutter, with the device at a 45 degree angle, press on each piece of dough and pull across the length of it. The motion causes the dough to curl up the edge.
6. Cook the cavatelli by adding it to a pot of rapidly boiler water for a few minutes. If the cavatelli is frozen, cook for 5-7 minutes
Cavatelli can be made ahead and freezes beautifully. Cavatelli turns out great if you let it cook for about 30 seconds longer after it floats. Remember that the water needs to be at a full rolling boil, otherwise your cavatelli will be mushy.
Preparing the Mushroom cream sauce:
1.In a large sauté pan on medium high heat, add the butter, olive oil, shitake, and king oyster mushrooms.
2.Cook without stirring for about a minute, then flip and cook for about another minute. What you want here is to allow the mushrooms to get a nice golden color, which will in turn give you a better flavor.
3.Add the garlic and enoki mushrooms and continue to cook until the garlic just starts to brown.
4.Deglaze the pan with the white wine, lemon juice and heavy cream. Add the salt and pepper and reduce until thick, about 3 minutes.
5.Remove from heat and stir in fresh cooked cavatelli, chopped parsley and truffle oil. Serve immediately.
A couple of side notes: Shitake, king oyster and enoki mushrooms can be found at the larger Asian markets around town. You could substitute just about any fresh mushroom you might have available, although if using portabellas you should scrape the gills out first so they don't turn your sauce black. Wild mushrooms are plentiful this time of year, look for them at your finer food markets or find them online. When choosing mushrooms try to consider the balance between sight, texture and flavor that each will bring to the dish. Truffle oil, also available at your finer food markets, will quickly lose flavor in the presence of heat so be careful not to cook it and add it just moments before serving for best results.
Most of all have fun and happy cooking!!!