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Store info

Friday 5PM-late, Saturday 10AM-late, Sunday 10AM-4PM

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1/12-16 Chippen Street, CHIPPENDALE 2008

1/12-16 Chippen Street, CHIPPENDALE 2008

Friday 5PM-late, Saturday 10AM-late, Sunday 10AM-4PM

PIG'S HEAD CAVATELLI

PIG'S HEAD CAVATELLI

INGREDIENTS
SERVES 2-4 

2 pack of LP’s PIGS HEAD SAUSAGES
250ml Chicken Stock
50g Butter
70g Tuscan kale/ Cavolo Nero (any robust Brassicas)
1 clove of garlic

Salt and pepper
300g Semolina 150g water

CAVATELLI

1  Add water to the semolina and knead until mix comes together, the mix should feel quite dry and quite hard to knead. Wrap and rest in the fridge for 30 mins. Using a knife or pastry card cut pasta into long strips, approx 1.5cm wide and dust with semolina.

2  Cut the strips into 1.5cm pieces and roll them with the thumb on a Cavatelli board or the back of a fork. Once these are rolled they can be stored on a tray at room temp, sprinkle with more semolina to ensure they don’t stick together.

3  This pasta recipe will keep in the fridge for up to a week, or you can keep it out and dry it for a longer shelf life.

SAUSAGES

4  Bring a medium to large pot of water to the boil.

5  Peel the sausages and break apart into small pieces.

6  Heat better in a saute pan, add sliced or minced & heat until fragrant.

7  Add the sausage pieces and start to colour.

COMBINING BOTH

8  Put the pasta into the boiling water, the Cavatelli will float when they are ready.

9  Add the chicken stock to pan and bring to the boil

10  Add the leaves ( By this stage the Cavatelli should be ready approx 2 1/2 minutes)

11  Add the pasta to the pan and add the grated cheese.

12  Toss the pan to coat the pasta and melt the cheese it should begin to thicken and become a silky sauce.

SEASON & SERVE 

13  Season the pan with plenty of cracked pepper and salt

14  Serve individually or on a large platter, Add parmesan to serve