Hand–made cavatelli, with semolina of Senatore Cappelli type and flour from “Venere” rice, with sauce of mild Gorgonzola, melon tartare and black crumble with hazelnuts
Ingredients for 6 persons
280 g (9 7/8 oz) of flour of durum wheat semolina of Senatore Cappelli type (also whole wheat), 120 g (4 ¼ oz) of flour from Venere rice, lukewarm water as required, salt
For the sauce:
30 g (1 oz) of butter, 20 g (5/7 oz) of 00 type flour, 3 dl (1 ¼ cup) of whole milk, 180 g (6 1/3 oz) of mild Gorgonzola
For the black crumble:
60 g (2 1/9 oz) of flour from Venere rice, 45 g (1 1/3 oz) of cold butter from the refrigerator, 25 g (7/8 oz) of grated Grana Padano cheese, 30 g ( 1 oz) of toasted hazelnuts, salt and pepper
Mantuan melon PGI ( with reticulated skin)
Make a well in the center of the two types of flour on the pastry board, add in the center salt and lukewarm water; knead until you get a smooth and elastic dough (around 10 minutes). Wrap it in a film and let it stand for 20 minutes at room temperature.
Prepare a soft béchamel with butter, flour and milk, season to taste.
Once the béchamel is ready, let the mild Gorgonzola melt down. Keep it warm.
Prepare the crumble, putting into the food processor flour, butter, toasted hazelnuts, Grana cheese, salt and pepper. Switch it on until you get a crumbled mixture
Lay it onto the baking tray covered by parchment paper and cook for 10 minutes at 180° (356°F) (into hot oven)
Prepare the cavatelli: pinch off a portion of dough and roll it into “sticks” of around 1 cm (2/5 inch) of diameter and cut in pieces of around 1/2 cm (1/5 inch) in length; on the floured board push the dough against the work surface to get the curling shape of the pasta
Heat a saucepan with plenty salted water to the boiling point with little oil, cook the cavatelli “al dente” (slightly underdone – around 10 minutes)
In the meantime cut 2 slices of Mantuan melon PGI into small dices
Drain the pasta and prepare the dish
Serve with the Gorgonzola sauce, the crumble and the Melon tartare