Cavatelli with cucumber sauce and veal scaloppine

Cavatelli with cucumber sauce and veal scaloppine

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

This is almost two dishes in one, which is my favourite way of cooking. If you can get a tender veal rib eye, roast it, and serve it with the cavatelli and the same sauce.

Ingredients

Quantity Ingredient
300g Cavatelli al pomodoro ricco
parmigiano reggiano, freshly grated, to taste

Cucumber sauce

Quantity Ingredient
400ml cream
4 tablespoons extra-virgin olive oil
4 very ripe tomatoes, chopped
1 continental cucumber, seeded and diced
salt and pepper
fresh basil

Veal scaloppine

Quantity Ingredient
8 veal scaloppine
plain flour, for dusting
4 tablespoons butter
4 tablespoons olive oil
8 sage leaves
50ml white wine
salt and pepper
4 tablespoons cream

Method

  1. To make the cucumber sauce, put the cream into a small saucepan and simmer gently until reduced by half.
  2. Heat the oil in a non-stick frying pan and add the tomatoes in one go. Quickly remove the pan from the heat if it looks like it might catch fire. Return the pan to the heat and add the cucumber and cream. Add salt and pepper to taste. Simmer for a few minutes and add the fresh basil just before serving.
  3. To cook the veal, first dust each piece in a little flour. Heat the butter and oil in a large non-stick frying pan. Add the sage leaves and veal, and brown lightly on one side. (You will probably have to cook the veal in two batches.) Turn the veal and cook for a few more minutes. Add the white wine and allow it to evaporate. Season with salt and pepper, then add the cream. Stir so that the veal is coated lightly with the cream.
  4. To make the pasta, combine the flour, hot water and milk in a bowl or on the bench and mix until the dough is a smooth and elastic ball. The dough may take a little kneading to come together. Rest for 30 minutes at room temperature.
  5. Flour the workbench well. Cut out a small piece of dough (about the size of a walnut) and roll it out into a long strip until it is about the thickness of a child’s little finger. Cut into 2 cm lengths. Put your index and middle finger together, push in on a small piece of dough and drag it along the bench. The dough should almost curl in on itself, creating a hollow in the middle. Repeat with the rest of the dough.
  6. To cook, drop the cavatelli into a large pot of boiling salted water. This dough needs to cook for 6–10 minutes, and the cavatelli will expand quite visibly. Do avoid overcooking, though. They should be soft, yet show a little resistance to the tooth. Cook the cavatelli in plenty of boiling salted water. When you are ready to serve, toss the cavatelli in the cucumber sauce and sprinkle with cheese. Carefully transfer the cavatelli to a large, hot serving platter. Arrange the veal scaloppine on one side and eat immediately.
Tags:
Stefano
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Pieri
Stefanos
Stefano's
Mildura
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