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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 made from semolina or other flour dough,[4] that resemble miniature hot dog buns,[5] commonly cooked with garlic and broccoli or broccoli rabe, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix.[5] Another variant with seafood is very popular in seaside cities and villages.

Cavatelli

Uncooked cavatelli
Type	Pasta
Place of origin	Italy
Region or state	Molise, Apulia, Basilicata
Media: Cavatelli

Regional names and varieties

Many varieties and local names of cavatelli exist, including orecchie di prete (priest's ears).[6] In Apulia a number of varieties of cavatelli have specific names including pizzicarieddi.[6] 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 a first course on Palm Sunday because their shape, similar to that of a tree leaf, recalls that of the palm branches the crowd scattered in front of Jesus when he entered Jerusalem.[6]

See also

• List of pasta

Notes

References

На других языках

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- [en] Cavatelli

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[ru] Кавателли

Кавателли (итал. cavatelli — «каверны», «пустотелые») — итальянские макаронные изделия в форме ракушек, которые изготавливаются из муки твёрдых сортов, пшеницы и воды (иногда также добавляется картофель) и имеют удлинённую форму с полостью внутри. Являются традиционными макаронными изделиями региона Молизе и некоторых частей Апулии, где они называются capunti[1].

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