Cavatelli
{{Short description|Type of pasta}}
{{Use dmy dates|date=March 2024}}
{{Italics title}}
{{Infobox food
| name = Cavatelli
| image = Cavatelli.jpg
| image_size =
| caption = Uncooked cavatelli
| alternate_name =
| country = Italy
| region = {{plainlist|
}}
| creator =
| course =
| type = Pasta
| served =
| main_ingredient = Durum wheat flour
| variations =
}}
File:Cru-sìcchi cavatelli lunghi 04.JPG
Cavatelli ({{IPAc-en|ˌ|k|æ|v|ə|ˈ|t|ɛ|l|i}} {{respell|KAV|ə|TEL|ee}}, {{IPAc-en|US|ˌ|k|ɑː|v|-}} {{respell|KAHV|-}},{{Cite American Heritage Dictionary|cavatelli|accessdate=29 May 2019}}[https://web.archive.org/web/20190529212535/https://en.oxforddictionaries.com/definition/us/cavatelli "cavatelli"] (US) and {{Cite dictionary |url=http://www.lexico.com/definition/cavatelli |archive-url=https://web.archive.org/web/20210427181855/https://www.lexico.com/definition/cavatelli |url-status=dead |archive-date=2021-04-27 |title=cavatelli |dictionary=Lexico UK English Dictionary |publisher=Oxford University Press}}{{Cite Merriam-Webster|cavatelli|accessdate=29 May 2019}} {{IPA|it|kavaˈtɛlli|lang}}; Italian for 'little hollows'{{efn|Cognate to English cave and cavity.}}) are small pasta shells made from semolina or other flour dough,{{cite web |url=https://www.marcellinaincucina.com/cavatelli/ |title=Cavatelli |author= |date=27 October 2020 |website=marcellinaincucina.com |access-date=7 June 2021}}{{cite web|title=Pasta Shapes|url=http://www.foodsubs.com/PastaShapes.html|work=Cook's Thesaurus|access-date=29 July 2011}} commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix. Another variant with seafood is very popular in seaside cities and villages.
Regional names and varieties
Many varieties and local names of cavatelli exist, including gnocchetti, manatelli, orecchie di prete ({{literally|priest's ears}}),{{cite book|last=De Vita|first=Oretta Zanini|title=Encyclopedia of Pasta|year=2009|publisher=University of California Press|location=Berkeley|ref=Devita|pages=[https://archive.org/details/encyclopediaofpa00zani/page/73 73], 195|isbn=9780520944718 |url=https://archive.org/details/encyclopediaofpa00zani|url-access=registration}} strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, cortecce ({{literally|tree barks}}, Salerno),{{Cite book|title=Jamie Cuisine l'Italie|last=Oliver|first=Jamie|publisher=Hachette Pratique|year=2018|isbn=978-2017042839|location=Paris|page=132}} mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily),{{sfn|Hildebrand|Kenedy|2011|p=70}} and pizzicarieddi (Apulia).{{sfn|Zanini De Vita|2009|pages=73, 195}}
A particular variety of cavatelli is typical of the comune (municipality) of Teggiano, in Campania, where they are referred to as parmitieddi. Parmitieddi 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. Parmitieddi 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.
See also
Notes
{{Notelist}}
References
{{Reflist}}
Sources
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- {{Cite book |title=Géométrie de la pasta |last1=Hildebrand |first1=Caz |publisher=Marabout |last2=Kenedy |first2=Jacob |translator-last1=Salsa |translator-first1=Patrice |year=2011 |isbn=9782501072441 |location=Paris |oclc=762599005}}
- {{Cite book |title=Encyclopedia of Pasta |last=Zanini De Vita |first=Oretta |date=2009 |url=https://archive.org/details/encyclopediaofpa00zani |url-access=registration |publisher=University of California Press |translator=Fant, Maureen B. |isbn=978-0-520-94471-8 |location=Berkeley, Calif. |oclc=558881171 }}
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