|Place of origin||Italy|
Cavatelli [kavaˈtɛlli] are small pasta shells from eggless semolina dough that look like miniature hot dog buns. Cavatelli in a literal sense, means "little hollows".[a] Ricotta cavatelli adds ricotta cheese to the dough mix. It is commonly cooked with garlic and broccoli or broccoli rabe.
Regional names and varieties
Many varieties and local names of Cavatelli exist, including orecchie di prete (priest's ears). In Apulia a number of varieties of Cavatelli have specific names including pizzicarieddi. 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.
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