It is delicious with the crumbled Calabrese sausage (recipe below) and broccoli rabe or broccoli with olive oil and garlic but is also delish with a light tomato sauce or just butter and cheese.
Make a double and freeze some for a quick weeknight dinner
1 tablespoon at a time.)
with plastic wrap or a damp towel until ready to roll. Roll one piece at a time into a long rope,
about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using a serrated steak knife,
firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle.
Transfer pieces to baking sheets dusted with semolina flour. Repeat with remaining dough.
Cavatelli can be refrigerated, covered, up to 4 hours.
(Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months.
There's no need to thaw before cooking.)
The only two crucial aspects to be accurate about are fat and salt. As far as chiles herbs and other spices.
Have fun! For good sausage flavor you need the meat to be about 20% fat.
That is why, if grinding yourself, an untrimmed pork shoulder is perfect.
Most ground pork available at the market is somewhere between 85-15 and 80-20% meat to fat.
Ask the butcher. As for as salt goes, it is NOT just a matter of taste.
The salt helps to control the moisture content if the finished product. In general, raw,
uncured sausages contain from 1.5-2% salt. Get the calculator and punch in some numbers.
Or if you use the metric system you don’t even need the calculator:
You need roughly 2 grams of salt per 100 grams of meat.
if you want a consistent product, weigh out your salt.
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