Cavatelli al Pistachio Pesto
DATE & TIME
You’re invited to an interactive virtual cooking class taught by Chef Francesco, live from Milan, Italy. Learn to make a handmade Cavatelli pasta with a Pistachio Pesto sauce, compliments of your Three Squares Inc. team.
Impastiamo will be shipping out Ingredients Kits within a few days of class. RSVP by Tuesday, December 1st at 5:00 pm PT to receive your Ingredients Kit in time for class.
Kitchen Tools Needed:
- Processor, blender or pestle & mortal
- Medium to large sized pot
- Mixing bowls
About the Chef:
Denis Dello Stritto is nothing if not passionate about authentic Italian cuisine and the traditions from which it evolved. The roots of Dello Stritto’s culinary ardour were planted during his childhood in a small farming village north of Naples, Italy. The village, Caiazzo, has historically been famed for the quality of its olives and more, and nearly everyone is engaged in food production. “The smell, the taste and the honest culture were part of my upbringing,” he says. “Simplicity and respect for the ingredients are what I need to give guests the essence of my land.” Pursuit of quality product is a big priority for Dello Stritto, who personally combs farmers markets and fish markets for the best ingredients from local purveyors. While the significance of such ingredients can’t be minimised, Dello Stritto says it can be quantified: “60 percent of what makes a professional Italian chef is the chef, and 40 percent is the quality of the product.” What percentage is passion for the Italian chef, then? “Passion is 120%!” he says. Dello Stritto’s dream is for a restaurant where people don’t even need to see the menu - instead, they just feel a connection with the food.
About the Dish
Made from three simple ingredients . . . flour, lukewarm water, and a pinch of salt . . .cavatelli pasta is considered to be one of the oldest types pasta. Cavatelli have an elongated shape with a hollow cavity made by pressing one’s fingers into small pieces of pasta and is very popular amongst several southern regions of Italy. Legend has it that in the old days a bride-to-be’s future mother-in-law would inspect her fingertips to see if they looked well-used and somewhat worn. This was the tell-tale sign that she knew how to make cavatelli and would, therefore, make a great wife. All thougth this old legend hasn't aged well, cavatelli is still a traditional favorite!