Cavatelli
 Uncooked cavatelli | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | |
Cavatelli (/ˌkævəˈtɛli/ KAV-ə-TEL-ee, US: /ˌkɑːv-/ KAHV-,[1][2][3] Italian: [kavaˈtɛlli]; Italian for 'little hollows'[a]) are small pasta shells made from semolina or other flour dough,[4][5] commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix.[5] Another variant with seafood is very popular in seaside cities and villages.
Regional names and varieties
[edit]Many varieties and local names of cavatelli exist, including gnocchetti, manatelli, orecchie di prete (lit. 'priest's ears'),[6] strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, cortecce (lit. 'tree barks', Salerno),[7] mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily),[8] and pizzicarieddi (Apulia).[6][9]
A particular variety of cavatelli is typical of the comune (municipality) of Teggiano, in Campania, where they are referred to as parmitieddi. Parmitieddi are larger than cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common cavatelli. Parmitieddi are usually served as a first course on Palm Sunday because their shape, similar to that of a tree leaf, recalls that of a palm.[6]
See also
[edit]
Media related to Cavatelli at Wikimedia Commons
Notes
[edit]References
[edit]- ^ "cavatelli". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 29 May 2019.
- ^ "cavatelli" (US) and "cavatelli". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 27 April 2021.
- ^ "cavatelli". Merriam-Webster.com Dictionary. Retrieved 29 May 2019.
- ^ "Cavatelli". marcellinaincucina.com. 27 October 2020. Retrieved 7 June 2021.
- ^ Jump up to: a b "Pasta Shapes". Cook's Thesaurus. Retrieved 29 July 2011.
- ^ Jump up to: a b c De Vita, Oretta Zanini (2009). Encyclopedia of Pasta. Berkeley: University of California Press. pp. 73, 195. ISBN 9780520944718.
- ^ Oliver, Jamie (2018). Jamie Cuisine l'Italie. Paris: Hachette Pratique. p. 132. ISBN 978-2017042839.
- ^ Hildebrand & Kenedy 2011, p. 70.
- ^ Zanini De Vita 2009, pp. 73, 195.
Sources
[edit]- Hildebrand, Caz; Kenedy, Jacob (2011). Géométrie de la pasta. Translated by Salsa, Patrice. Paris: Marabout. ISBN 9782501072441. OCLC 762599005.
- Zanini De Vita, Oretta (2009). Encyclopedia of Pasta. Translated by Fant, Maureen B. Berkeley, Calif.: University of California Press. ISBN 978-0-520-94471-8. OCLC 558881171.
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