Cavatelli

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 rapini 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.

A dish of cavatelli

Cavatelli
Uncooked cavatelli
TypePasta
Place of originItaly
Region or stateMolise, Apulia, Basilicata
Dry capunti, a variety of cavatelli from Apulia

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 a palm.[6]

See also

Notes
  1. Cognate to English cave and cavity.

References
  1. "cavatelli". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 29 May 2019.
  2. "cavatelli" (US) and "cavatelli". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 27 April 2021.
  3. "cavatelli". Merriam-Webster.com Dictionary. Retrieved 29 May 2019.
  4. "Cavatelli". marcellinaincucina.com. 27 October 2020. Retrieved 7 June 2021.
  5. "Pasta Shapes". Cook's Thesaurus. Retrieved 29 July 2011.
  6. De Vita, Oretta Zanini (2009). Encyclopedia of Pasta. Berkeley: University of California Press. pp. 73, 195. ISBN 9780520944718.


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