Impastare la farina di semola con l’acqua calda e lasciare riposare mezz’oretta.
Preparare la salsa all'aglio orsino sbollentando l’aglio orsino in acqua bollente per qualche minuto, quindi frullare con un frullatore a immersione aggiungendo un po' d’acqua di cottura.
Con l’impasto dei cavatelli formare una sorta di rotolino a mo' di gnocchetto e tagliarli a piccoli tocchetti dando la classica forma dei cavatelli facendo pressione su ogni pezzetto di pasta con le dita. Infarinare con la farina di semola e riporre in frigorifero.
Preparare la salsa al caprino sciogliendo in un pentolino la panna, il sale e il caprino. Mescolare fino a ottenere una salsa liscia e omogenea.
Cuocere i cavatelli in acqua bollente salata
Unire la salsa all’aglio orsino in una padella, scolare i cavatelli e saltarli nella salsa. Aggiustare di gusto.
Impiattare, aggiungere la salsa al caprino e servire.
Cavatelli di semola con aglio orsino e caprino
RSI Ticino Gourmet Tour 27.03.2023, 17:05
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