Corteccia
4 servings
90 minutes
https://www.jamieoliver.com/recipes/pasta-recipes/corteccia/ "Corteccia, which means 'tree bark,' is also known as cavatelli, which comes from the Italian word for 'little dents.' It's a great dish to make with kids, and each unique piece is rough, lumpy, and perfect for making sauce. You'll need 100 grams of flour per person, so feel free to adjust this recipe to suit your preferences . Served with this tangy pesto sauce, this is one of my wife's all-time favorite pasta dishes. I've also given you an alternative sauce combo in the Tips section - one that the kids go crazy for. Have fun with it.
1
Pour flour into a mound on a clean surface and make a well in the middle.
2
Gradually add 200 ml of warm water, mixing the flour with a fork until a dough forms.
- Durum wheat flour: 400 g
3
Knead on a floured surface, alternating between fast and slow kneading, for 10 minutes or until a smooth dough is formed.
4
Wrap in paper, then in a clean damp kitchen towel and leave for 30 minutes.
5
To form the pasta, break off pieces of dough the size of a cherry and roll them into small thin sausages.
6
Form the dough by pressing with your fingers and rolling each piece towards yourself to twist it.
7
Cut the broccoli and slice all large stems in half lengthwise for even cooking.
- Broccoli raab: 400 g
8
Heat a pan over medium heat with olive oil, then peel and slice garlic, add anchovies and chili flakes.
- Olive oil: 30 ml
- Garlic: 2 cloves
- Anchovies: 2 pieces
- Red pepper flakes: pinch
9
After 2 minutes, add broccoli and a pinch of sea salt and black pepper, then add a little water to stop the frying.
- Salt: to taste
- Ground black pepper: to taste
10
Cover and cook for 10 minutes, then remove the lid for another 2 minutes. Place the broccoli mixture on a large board and chop it finely.
11
Grate the cheese on a fine grater, drizzle with extra virgin olive oil and lemon juice, then mix, taste and season to your liking.
- Pecorino Romano cheese: 40 g
- Extra virgin olive oil: 45 ml
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
12
Boil the pasta in salted boiling water for 4 minutes or until al dente.
- Salt: to taste
13
Leaving some water for the sauce, drain the pasta, return it to the pan, add broccoli pesto, then taste again and salt if needed.
14
Drizzle with first cold-pressed olive oil and sprinkle with grated cheese.
- Extra virgin olive oil: 45 ml
- Pecorino Romano cheese: 40 g