Cavatelli with Mussels, Artichoke Hearts

Description Cavatelli with Mussels, Artichoke Hearts and Cherry Tomatoes - Cavatelli con Cozze, Cuori di Carcio & Pomodorini Ingredients 4 Persons 1 lb cavatelli 8 baby artichokes 12 cherry tomatoes on the vine 20 mussels in the shell cup extra virgin olive oil, plus more for boiling the artichokes 4 garlic cloves cup dry white wine bunch fresh Italian parsley 1 tablespoon freshly cracked pepper 1 teaspoon sea salt Directions/Steps 1.In a deep, medium-sized pot, add 3 parts water and 1 part extra virgin olive oil and bring to a soft boil. Clean each artichoke by removing the stem and external leaves. Place the cleaned artichokes in the pot with the boiling water and olive oil and cook for approximately 20 minutes. Once the artichokes are tender, drain the water and set the artichokes aside to cool. 2.Bring a large pot of salted water to a boil. 3.Wash all the mussels, scrubbing well to remove any grit or beard. 4.In a medium-sized sauce pan, pour cup extra virgin olive oil and saut the garlic cloves until they turn golden in color. Add the white wine, bring to a boil and simmer for 2 minutes until the liquid is reduced slightly. Add the cherry tomatoes, mussels and boiled artichokes. Cover the pot, and cook over brisk heat until all shells have opened (if any remain rmly shut after the rest have opened, discard them). 5.Meanwhile, drop the cavatelli into the boiling water, stirring to prevent the pasta from sticking. Cook until the pasta is al dente. Once the cavatelli is ready, drain the water from the pasta (reserving a cup of the pasta water) and add the pasta directly to the pan with the mussels. Toss the pasta, adding the salt, pepper and chopped parsley, to taste. If necessary, stir in the reserved pasta water to loosen the sauce. Serve on a warm plate. Orecchiette with Broccoli Rabe

Description Orecchiette with Broccoli Rabe (Cime di Rape)... the dish that has made Puglia famous around the world. Ingredients 4 Persons 1 Lb - Semolina our 1 Lb - Broccoli rabe 1/4 Cup - EV olive oil 5 Cloves garlic 2 Fillets of anchovies in oil xx xx Directions/Steps 1) Mix the our and water to obtain a dough with rm consistency. Mix and work the dough well. Then cut a piece and by hand roll it into a long round shape about 1/2 thick. The thickness will determine the size of the orecchiette. If you like them smaller, roll the dough thinner. 2) From the rolled dough, cut a small piece of about 1/4 inch and with the tip of a rounded knife press the dough on the board and pull in in your direction and a round ear will form with a thicker ring at the edge. Then, with your ngers, push the center of the orecchietta in the opposite side and you will have a perfect round orecchietta. 3) Boil water in a large pot, add salt. When the water boils add

round shape about 1/2 thick. The thickness will determine the size of the orecchiette. If you like them smaller, roll the dough thinner. 2) From the rolled dough, cut a small piece of about 1/4 inch and with the tip of a rounded knife press the dough on the board and pull in in your direction and a round ear will form with a thicker ring at the edge. Then, with your ngers, push the center of the orecchietta in the opposite side and you will have a perfect round orecchietta. 3) Boil water in a large pot, add salt. When the water boils add the broccoli rape which have been washed and cut into three sections and the fresh orecchiette. When the orecchiette oat, taste one as they should be done. Drain most of the water, leave just a bit in the orecchiette. At the same time in a saute` pan add the olive oil and make it very hot. Add the sliced garlic and the anchovies. When the garlic turns golden and the achovies have practically melted, pour over the orecchiette and serve. Buon Appetito!