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

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Data pix.
Paolo Dorigato

Dolce Italian
127 W. Huron

Cavatelli, Lamb Ragu, Broccoli Rabe
Serves 4

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.)

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.


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