Ingredients FOR CAVATELLI
- 300 g re-milled durum wheat semolina
Ingredients FOR THE DRESSING
- 200 g redfish pulp
- 200 g lettuce leaves
- 200 g milk
- 5 g potato starch
- 1 red onion
- Pine nuts
- extra virgin olive oil
- White vinegar
- salt
FOR CAVATELLI
Knead the semolina with 170 g of water until a firm dough is obtained, form a loaf and let it rest for 30 minutes at room temperature.
Divide cut the dough into strips, cut them into 1-2 cm pieces and using the non-sharp side of a kitchen knife, drag each piece by turning it and obtaining the cavatelli.
FOR THE DRESSING
Cut onion in squares; blanch them for less than 1 minute in acidulated water with 1 tablespoon of vinegar, drain and dry them slightly.
Bring when the milk is boiling, remove from the heat and add the lettuce, whisk in cream and bring back to the heat by adding 5 g of potato starch; cook until it starts to thicken.
flaked the redfish pulp in small pieces and brown them in a pan with a drizzle of oil, then add the onion.
Boil the cavatelli in abundant salted boiling water for 5 minutes, drain them directly into the scorpion fish pan and sauté everything.
distributed the lettuce cream on the plates, add the cavatelli and complete with toasted pine nuts and, to taste, marjoram leaves.
To know: to make the onion taste less penetrating, peel the onion, cut it into thin slices and immerse it in water acidulated with a few drops of lemon for 5 minutes or blanch it for 1 minute.
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