This week, Chef Bill Fuller, of the big Burrito Group, stops by Pittsburgh Today Live with a pasta recipe sure to fuel your body for the big race this weekend – the Pittsburgh Marathon!
Fresh Ricotta Cavatelli With Asparagus, Lemon, Chicken, and Herbs
1 # Ricotta Cavatelli (See below)
3-4 Tbs. Olive oil
4 ea. Small chicken breasts
3-4 ea. Small, young carrots, sliced thinly
3-4 ea. Cloves garlic shaved thinly
2 # Asparagus, cut into 1” chunks
zest of 1 lemon, julienned thinly or zested
juice of 2 lemons
2-3 Tbs. Fresh oregano, picked
1-2 Tbs. Fresh tarragon, picked
2 ea. Sprigs thyme, picked and chopped finely
A few leaves of lavender, chopped finely
½ C. Grated parmesan
Soft whole butter
Salt and pepper
1. Place a pot of salted water on to boil.
2. Heat a wide skillet over medium heat. Add olive oil.
3. Add chicken breasts. Brown on both sides. Remove allow to cool slightly and slice.
4. Add carrots and garlic. Cook for 5 minutes or until barely tender.
5. Add asparagus, and lemon zest. Reduce heat. Add lemon juice
6. When at high boil, add cavatelli. Cook until pasta just floats. Drain and reserve pasta water.
7. Add pasta, herbs, cheese, and a little pasta water to vegetables making a little sauce.
8. Finish with butter. Place on plates and top with sliced chicken breast.
9. Sprinkle with pine nuts
1 # Lamagna ricotta
3 ea. eggs
4 C. All purpose flour
1. Combine ricotta and eggs in mixer fitted with dough hook. Mix well
2. Add flour. Mix for approximately five minutes.
3. Touch. If dough is sticky, add a little more flour. Mix.
4. Turn out onto counter. Wrap in plastic and allow to rest at least half an hour.
5. Roll dough out to ½” thickness. Cut into ¾” strips.
6. Roll through cavatelli maker onto lightly floured tray.
7. The pasta freezes excellently at this point. Make a lot and have it around.