Cavatelli with Spring Ragù
DATE & TIME
Give an original twist to your pasta, learn with Chef Francesco Lucatorto how to make fresh pasta and a delicious vegetarian Ragù.
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INGREDIENTS (serves 3-4)
1 Chinese eggplant, medium dice
2 cups (250 g) semolina flour
1 cup (237 ml) water
About ¼ cup olive oil
3-4 spring onions (or scallions), thinly sliced
1 garlic clove, minced
½ teaspoon chili flakes
½ cup (80 g) english peas
½ bunch asparagus, small dice
½ cup (80 g) fava beans
1 zucchini (flower removed and reserved), small dice
½ cup (50 g) grated pecorino cheese
Salt and pepper to taste
3 tablespoons (20 g) pine nuts
tongs for tossing pasta
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.
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- Cooking Class$29.50+$0.74 Service fee$29.50+$0.74 Service fee0$0
- Recording$29.50+$0.74 Service fee$29.50+$0.74 Service fee0$0