With the arrival of cold days, there’s a desire to prepare warm dishes with hearty ingredients. Now is the time for fresh and crunchy broccoli rabe that pairs well with everything. In this recipe, I propose Cavatelli with Broccoli Rabe and Taleggio and to give even more flavor, I add sausage, which is never missing from my autumn and winter dishes. If you’re looking for similar recipes, check out Orecchiette with Burned Wheat and Broccoli Rabe
Recipe of 07/10/2017 updated
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Pressure Cooker, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 622.83 (Kcal)
- Carbohydrates 56.80 (g) of which sugars 2.06 (g)
- Proteins 24.73 (g)
- Fat 35.82 (g) of which saturated 8.06 (g)of which unsaturated 0.97 (g)
- Fibers 1.84 (g)
- Sodium 2,125.75 (mg)
Indicative values for a portion of 311 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.75 cups semolina flour
- 0.5 cup water (lukewarm)
- 2 tsp extra virgin olive oil
- 1 tsp fine salt
- 1 lb broccoli rabe
- 5.3 oz sausage
- 3.5 oz Taleggio cheese
- 1 shallot
- 2 tbsp extra virgin olive oil
- 0.5 tsp fine salt
- 2 tbsp salted ricotta (grated)
Tools
This recipe contains affiliation links IconA
- Kitchen Scale
- Pastry Board
- Pressure Cooker 5 L
- Frying Pan 10.25 in
- Bowl
- Mezzaluna
Steps
Pour the flour into a bowl, add the lukewarm water, oil, salt, and start kneading. Empty the bowl onto the pastry board and finish kneading until you have a nice dough. Wrap it in plastic wrap and let it rest for 15 minutes.
Take the dough again and, taking small pieces at a time, form small rolls, cut them into pieces and using your index and middle finger, press and drag to form a dimple. Sprinkle with semolina and, well spaced, let them dry.
Clean the broccoli rabe by removing the tough stems and the ugliest leaves, wash well under running water and once drained, cook them. I prefer to do it with the pressure cooker, in cold water for 8 minutes from the whistle. Pour the oil into the pan, add the sliced shallot, crumbled sausage, and let it flavor for 5 minutes. Drain the broccoli rabe, chop it with the mezzaluna, and add it to the other ingredients. Stir to combine all the flavors.
In the same cooking water of the vegetables, salt and cook the cavatelli for 7 minutes. Drain them and add to the dressing, add the Taleggio in pieces and once melted, sprinkle with grated salted ricotta and serve.
