La Raccolta

Cavatelli e cime di rapa

From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbook

600 g of wheat flour, 400g of water, 400g of turnip tops, salt, pepper (or chili), garlic, extra virgin olive oil, tomato sauce, grated cheese (cacioricotta cheese, pecorino cheese).

Place the flour on a work surface, make a hollow in the center (the fountain), put some salt and water, which should be warm not boiling (about 60 °). Knead until you have a smooth mixture, that you will rest for a quarter of an hour. Disconnect from the dough a piece as big as a fist and roll it stretching it with your hands on a pastry board until you get a cylinder of about one centimeter in diameter, cut it into little pieces of about one centimeter too: you will get some cylinders of about one centimeter for one centimeter. Put now these cylinders one by one on a smooth level and pull dragging the dough toward you pressing with a finger, will come out small gnocchi empty. Aside boil the vegetables in salted water. In a pan over a slow fire spice the turnips with garlic and olive oil, squeezed and chopped the turnips. Cook the pasta, drain and season with turnips, tomato sauce and plenty of grated cheese.