Lunchbreak: Dolce Italian chef Paolo Dorigato makes cavatelli, lamb ragu and broccoli rabe

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Paolo Dorigato

Dolce Italian
127 W. Huron
Chicago
www.dolceitalianrestaurant.com

Cavatelli, Lamb Ragu, Broccoli Rabe
Serves 4

Ingredients:
1 lb. cavatelli (1/2 lb. flour, 1/2 lb. ricotta, 1 oz. Parmigiana Reggiano, 1 egg)
1 oz. butter
1/2 lb. lamb stew - diced small (use shoulder, breast, and shank cuts)
1/2 Spanish onion - chopped small
1 carrot - cut small
1 celery rib - cut small
1 clove garlic - crush
1/2 bay leaf
1 small sprig rosemary
1 tsp. tomato paste
1/2 cup red wine
1 oz. grated Parmigiano Reggiano
4 oz. Pecorino Toscano shaved
1/2 lb. broccoli rabe trimmed
1/2 shallot chopped
1 clove of garlic crushed
1 pinch red pepper flakes

For the Cavatelli:
In a kitchen aid, using the hook, mix all ingredients together for about 5 minutes. Rest in the refrigerator for 30 minutes. Divide the dough into ten pieces, and with your hands, roll it into long strings about 1/2 inch thick. Pass each pasta dough string through the cavatelli machine and place on a sheet pan. Sprinkle with semolina flour. Let dry for 1 hour. (Note: You can purchase a cavatelli machine for approximately $60 on Amazon.  Or you could use dry pasta.)

For the Ragu:
Season the diced lamb with salt and pepper, dust with flour and sear in a sauté pan. Cook over medium heat, and brown. In a casserole, sweat the onion, celery, and carrot - add the garlic, rosemary, and the bay leaf. When the lamb is brown and starts to roast - add it to the vegetables and continue cooking.  Deglaze the sauté pan with the red wine, and then add the wine to the ragu. Reduce completely and roast for 1 minute. Add the tomato paste. Roast the tomato paste by stirring continuously. Cover with water and gently simmer for 1½ - 2 hours, add a little water at the time when necessary.

For the Broccoli Rabe:
Bring a 4 qt. pot full of water to a boil. Add salt. Blanche the broccoli rabe for about 1 minute. Remove the broccoli rabe and set aside. Meanwhile, add a little oil to a pan and sauté the shallot and crushed garlic clove. Add the red pepper flakes, then the broccoli rabe, and sauté until ready.

Bring a pot of water to a boil, add coarse salt. Drop the cavatelli and cook for about 1 1/2 minutes. Remove the cavatelli with the help of a spider and transfer to the sauce. Finish cooking the pasta while reducing the sauce to consistency.  (If using dry pasta – cook according to directions on package.)

Plating:
Place the hot broccoli rabe at the bottom of the plate, serve the pasta on top. Finish with the pecorino shavings and more lamb ragu - repeat.  Drizzle with extra virgin olive oil, and serve.