Cavatelli

Cavatelli (/ˌkævəˈtɛli/ KAV-ə-TEL-ee, also US: /ˌkɑːv-/ KAHV-,[1][2][3] Italian: [kavaˈtɛlli]; literally "little hollows")[lower-alpha 1] are small pasta shells from eggless semolina dough that resemble miniature hot dog buns,[4] commonly cooked with garlic and broccoli or broccoli rabe. A variant adds ricotta cheese to the dough mix.[4]

A dish of cavatelli

Cavatelli
Uncooked cavatelli
TypePasta
Place of originItaly
Dry capunti, a variety of cavatelli from Apulia

Regional names and varieties

Many varieties and local names of cavatelli exist, including orecchie di prete (priest's ears).[5] In Apulia a number of varieties of cavatelli have specific names including pizzicarieddi.[5] A particular variety of cavatelli is typical of the area of Teggiano in Campania, where they are referred to as parmatieddi (or palmatielli). Parmatieddi are larger than cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common cavatelli. Parmatieddi are usually served as first course on Palm Sunday and their shape similar to that of a tree leaf, would like to recall that of palm branches the crowd scattered in front of Jesus when he entered into Jerusalem.[5]

See also

Notes
  1. Cognate to English cave and cavity.

References
  1. "cavatelli". The American Heritage Dictionary of the English Language (5th ed.). Boston: Houghton Mifflin Harcourt. Retrieved 29 May 2019.
  2. "cavatelli" (US) and "cavatelli". Oxford Dictionaries UK Dictionary. Oxford University Press. Retrieved 29 May 2019.
  3. "cavatelli". Merriam-Webster Dictionary. Retrieved 29 May 2019.
  4. "Pasta Shapes". Cook's Thesaurus. Retrieved 29 July 2011.
  5. De Vita, Oretta Zanini (2009). Encyclopedia of Pasta. Berkeley: University of California Press. pp. 73, 195.


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