In the Kitchen: Smoked Paprika Cavatelli

In the Kitchen
main bkg
bkg brings us Executive Chef Oliver Williams from Sarto making their Smoked Paprika Cavatelli.

  • 12 oz. smoked paprika cavatelli
  • 1 cup white wine
  • 2 shallots
  • 1/2 cup garlic confit
  • 2 cups Parmesan broth
  • 2 cups roasted broccoli
  • 2 sticks butter
  • 1 lemon, juiced
  • 4 tablespoons Harissa Breadcrumbs
  • 1 sprig mint
  • 4 tablespoons sherry vinegar
  1. Sweat shallots briefly in extra virgin olive oil, then add white wine and garlic confit
  2. Add parmesan broth & butter and reduce
  3. Add cavatelli to boiling water and cook for 4 minutes
  4. Add broccoli and sherry vinegar
  5. Toss cavatelli in sauce and finish with juice for lemon
  6. Garnish with breadcrumbs and chiffonade mint

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