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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 1379
% Daily Value**
Total Fat 63g
96%
Saturated Fat 33g
50%
Unsaturated Fat 5g
Cholesterol 130mg
43%
Sodium 1245mg
52%
Total Carbohydrate 158g
53%
Dietary Fiber 6g
22%
Sugars 2g
Protein 33g
Vitamin A  32%Vitamin C  20%
Calcium  17%Iron  13%
Potassium  16%Vitamin E  12%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Saffron Roast Garlic Cavatelli and Marsala Brown Butter

Date Added: June 11, 2009

Ingredients:

1 1/2 Cups Chicken Stock from a cube
1 Pinch Saffron
10 Cloves Of Garlic (minced)
1/4 Cup Ricotta Cheese undrained
6 Cups Flour sifted all-purpose
3 Tablespoons Olive Oil or lard
1/2 Teaspoon Salt (generous)
1/2 Teaspoon Baking Powder plus
8 Ounces Butter whole
1 Tablespoon Garlic minced
1 Tablespoon Shallot minced
2 Ounces Marsala Wine (see note)
1/2 Tablespoon Basil chopped
1/2 Tablespoon Parsley chopped
1 Lemon juiced
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Directions:

1. 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.

2. 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.

3. Then add one half the hot saffron stock and begin to process and continue to add hot stock until a dough is formed.

4. (Note that it may not require half the stock).

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

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

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

8. For the marsala brown butter: In a medium saute pan add whole butter, melt and cook until butter is browned.

9. Add in garlic and shallots. Deglaze with Marsala and season with basil, parsley, lemon juice, salt and cracked black pepper.

10. Toss the brown butter with saffron roast garlic cavatelli, place in a serving bowl.

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Dietary Notes:
This recipe is high in Vitamin A with 32% of your daily recommended intake per serving. This recipe is high in Vitamin C with 20% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Butter, Gluten, MSG, Poultry, Cheese, Sulfites, Garlic, Alcohol, Olive Oil, Citric Acid allergies.
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