Cavatelli
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CavatelliTemplate:Efn are small pasta shells made from semolina or other flour dough,[1][2] commonly cooked with garlic and broccoli or rapini, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix.[2]
Regional names and varieties
Many varieties and local names of cavatelli exist, including gnocchetti, manatelli, orecchie di prete (Template:Literally),[3] strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, cortecce (Template:Literally, Salerno),[4] mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily),Template:Sfn and pizzicarieddi (Apulia).[3]Template:Sfn
A particular variety of cavatelli is typical of the comune (municipality) of Teggiano, in Campania, where they are referred to as parmitieddi. Parmitieddi are larger than cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common cavatelli. Parmitieddi are usually served as a first course on Palm Sunday because their shape, similar to that of a tree leaf, recalls that of a palm.[3]
See also
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Notes
References
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Further reading
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