|Place of origin||Italy|
Cavatelli (// KAV-ə-TEL-ee, also US: /-/ KAHV-, Italian: [kavaˈtɛlli]; literally "little hollows")[a] are small pasta shells from eggless semolina dough that look like 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.
- "cavatelli". The American Heritage Dictionary of the English Language (5th ed.). Boston: Houghton Mifflin Harcourt. 2014. Retrieved 29 May 2019.
- "cavatelli" (US) and "cavatelli". Oxford Dictionaries. Oxford University Press. Retrieved 29 May 2019.
- "Cavatelli". Merriam-Webster Dictionary. Retrieved 29 May 2019.
- "Pasta Shapes". Cook's Thesaurus. Retrieved 29 July 2011.
- De Vita, Oretta Zanini (2009). Encyclopedia of Pasta. Berkeley: University of California Press. pp. 73, 195.
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