|Place of origin||Italy|
Cavatelli (// KAV-ə-TEL-ee, also US: /-/ KAHV-, Italian: [kavaˈtɛlli]; literally "little hollows")[a] are small pasta shells made from semolina or other flour dough, that resemble miniature hot dog buns, commonly cooked with garlic and broccoli or broccoli rabe. A variant adds ricotta cheese to the dough mix.
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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- De Vita, Oretta Zanini (2009). Encyclopedia of Pasta. Berkeley: University of California Press. pp. 73, 195.