Ingredients

  • 400g fresh cavatelli
  • For the White Swiss Chard:
  • 300g frozen White Swiss Chard
  • 1/2 garlic clove
  • 10g salty anchovys
  • 30ml extra virgin olive oil
  • 20g chopped onion
  • 40g dried tomatoes
  • 5g chilli
  • For the rapini sauce:
  • 200g Rapini
  • 1/2 unpeeled clove of garlic
  • 20ml extra virgin olive oil
  • To finish:
  • 20g botargo (cured fish roe /eggs)
  • 20g black olives
  • 20g salty ricotta

Author of this recipe

Sergio Ferrarini

Sergio Ferrarini

Chef / restaurant

My family wanted me to choose a technical school where I could be well educated and develop my business skills. I already decided that I wanted to be a chef, exactly like my friend’s father! Read more
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Cavatelli are a type of pasta. The term cavatelli has two meanings: the most common meaning is small pasta shells that look like miniature hot dog buns. (Source Wikipedia) Rapini (also known as broccoli rabé or broccoletti, called by similar names in various European languages, e.g. cime di rapa, rapé, rappi, raap, and raab, and known especially in Naples as friarielli) is a common vegetable in the cuisines of southern Italy (in particular Basilicata, Puglia, and Sicily), Galicia (northwestern Spain), Portugal, the Netherlands and China.

Preparation

The White Swiss Chard: cook the White Swiss Chard over a low flame for ten minutes in a covered casserole without water. Drain and leave some of the cooking water aside. Put the oil on a wok and fry the chopped onion, add the salty anchovies and the drained tomatoes with some Thyme and Chili. Let everything fry for about two minutes over a low flame, add the chopped White Swiss Chard and turn off the flame.     

The Rapini sauce: put the Olive Oil in a casserole, add the Garlic after few seconds and let everything fry for three minutes over a low flame. Add the Rapini with some water and leave there for ten minutes. As soon as they soften put everything in a mixer and blend adding salt and pepper.

Finish and presentation: cook the Cavatelli in good salted water, drain and toss with the cooked vegetables, adding some Olive Oil. Divide the Rapini sauce onto four plates, add the Cavatelli and finish with Olives, Chili and Botargo (cured fish roe / eggs.)