Cavatelli al Pistachio Pesto
DATE & TIME
You’re invited to an interactive virtual cooking class taught by Chef Francesco, live from Ligurio, Italy. Learn to make a handmade Cavatelli pasta with a Pistachio Pesto sauce, compliments of your Digital Media Management team.
IMPASTIAMO will be shipping out Ingredients Kits within a few days prior to the class. RSVP by Wednesday, December 9th 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 Chef Francesco Lucatorto:
Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.
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!