The recipes featured on our Facebook live with Mike DeMassimo and David Zid are mouthwatering! What's even better is you have a chance to make them for yourself. Below are the recipes for Mike's Cavatelli Pomodoro, David's Pasta Recipe, and Annette's Butter Board.
Mike DeMassimo's Cavatelli Pomodoro
Ingredients for Dough:
5 Cups of All Purpose Flour
1 Cup Semolina Flour
3 TB De Massimo’s Extra Virgin Olive Oil
1 ½ Cups of Hot Water
Process for Pasta Dough:
Pour flour into a large mixing bowl or onto a clean counter. Make a little well in the middle of the flour. Crack 3 Eggs into the well, add EVOO and about ½ Cup of Hot Water. Begin to mix all together with hands or with an electric mixer. Continue to add a little amount of water as you are kneading the dough.
If the consistency is too wet—add a little more flour. If the consistency is too dry—add a little more water. Knead until dough is smooth and holds together…roughly 6-8 minutes depending on technique.
Process for Cavatelli:
Begin by cutting your pasta dough into 4 balls. Take one ball and use your rolling pin to roll out the dough. After you have rolled out your dough to about a little less than a ¼ of an inch, cut into ¾ to 1 inch strips.
If you have a Cavatelli maker, feed the dough strips into the maker and turn the crank. If you don’t have a Cavatelli maker, take one of the dough strips, put it in between your hands, and create a rolled strip. Cut the rolled dough strip into ¾ inch pieces, and roll the piece down the fork tines. This takes some practice but once you get the hang of it it’s FUN!
After your Cavatelli pasta is created, flour lightly to prevent sticking. You can cook your Cavatelli right away or you can freeze to use at a later date. When you cook the Cavatelli, fill a pot with water and bring to a boil. Make sure to salt your water before you put the Cavatelli in. You will know the Cavatelli is done when they float on top of the water. Generally, 1-2 minutes for fresh pasta and 4-5 minutes for frozen.
Mix your cooked Cavatelli with any of your favorite De Massimo’s Authentic Sauces or EVOO or any of your favorite Bellisari’s items! Buon Appetitio!
David Zid’s Pasta Recipe
2 Cups of flour
3 Fresh Eggs
Pinch of salt
Extra flour for rolling and cutting
2 lbs of stew meat
1 packet of onion soup mix
1 can of water
½ can of cream of mushroom soup
½ jar of Bellisari’s Blue Cheese, Honey & Shallot Spread
Mix together all ingredients. Place in a 13x9 dish and cover with foil. Bake at 300 for 3 hours.
Annette Bellisari's Butter Board
4 sticks unsalted butter
2 white peaches
1 cup white balsamic
1 jar Harvest Ginger Peach Spread
1 bottle of Mike's Hot Honey
Preheat oven to 300 degrees. Slice pears, drizzle with white balsamic, and roast in oven until tender, approximately 15 mins.
On your board, smash the sticks of soft butter. Add the cooked peaches, spoonfuls of Harvest Ginger Peach Spread and chopped pistachios. Drizzle with Mike's Hot Honey.
Serve with sliced ciabatta and enjoy!