Ricotta cavatelli with shitake and soybean
Executive Chef, The Hive
4 Cups All-purpose Flour (or 2 cups tipo “00? & 2 cups tipo “0?)
1 Pound Full Fat Ricotta Cheese
1 Teaspoon Salt
1/3 Cup Heavy Cream
Place your flour in a bowl and make a well in the center. Add your other ingredients into the well and stir until the dough comes together. Dump the dough onto a floured surface and knead with your hands for 2 to 3 minutes until smooth. Cover with plastic wrap or a damp towel and let the dough rest for 15 minutes. You may also wrap the dough in plastic and refrigerate it until needed. This rest period is necessary to obtain the right texture of the dough.
When ready to cut the cavatelli, first cut the dough in half and place one half on a lightly floured surface. Roll the dough to a thickness of about 1/3 of an inch thick and cut into strips about 1/2 to 3/4 of an inch thick. Flour a strip well, and using one hand, pass it through the wooden rollers, turning the crank clockwise with the other hand. The cavatelli will drop onto the counter after they are cut. Place the cavatelli on a lightly floured baking sheet and refrigerate until ready to cook. Cook cavatelli in large pot of boiling salted water for about 5 minutes. Like gnocchi, cavatelli will rise to the surface when cooked. Drain and top with your sauce of choice.
Roasted shitake mushroom
1qt shitake caps
¼ cup canola oil
2 sprigs thyme
Quarter shitake and toss with oil, salt and thyme
Place in 350F oven and roast, stirring occasionally until golden brown
1 qt worth of mushroom stems
Take the mushroom stems and place roast them in the oven until lightly roasted.
Place in a pot with onion and water
Bring to a boil and reduce to simmer for 30 mins then remove from heat
Strain out the solids and cool
1 cup soybean
Pot of heavily salted boiling water
pot of heavily salted ice water
place soybeans in boiling water for 7 mins
remove and place in ice water until cooled