Cavatelli in Brodo

Makes 1 Portion


2 oz high quality cavatelli, or 3 oz fresh

2 tuscan kale leaves, ribs removes, sliced into a julienne

Pinch of chili flake

1 fluid oz of white wine that has been reduced to cook out the alcohol

1 garlic clove, sliced paper-thin

1 fluid oz high quality olive oil

4 oz Primal Provisions chicken broth

1 tablespoon of prosciutto, parmesan and sage hash

Parmesan Reggiano to garnish

Method for Prep

Kale- Blanch the kale in a pot of salted to water for 1 minute, then remove and shock in a bowl of ice water.  Drain the excess water from the kale, and sauté over medium-high heat in a quarter sized amount of olive oil.  Season with salt and chili flakes and reserve.

Prosciutto Hash- medium dice a 1/4th cup of prosciutto, 1/4th cup of parmesan cheese and 1/8th cup of sage leaves.  Using a meat grinder with a medium die, pass all the ingredients through just once and reserve.

Cooking Method

  1. Cook the cavatelli 2 minutes less than listed on the package in a large pot of salted boiling water.

  2. While the pasta is cooking, add a quarter size amount of olive oil to an 8 inch skillet over medium heat.  Add the sliced garlic while the pan is still cold allowing it to infuse with the oil. Toast the garlic until light brown and add the kale to the pan quickly tossing with the garlic.

  3. Immediately add the white wine and the Brandy Meat’s chicken broth to the pan and bring to a boil.  Reduce for 2 minutes to concentrate the flavor of the broth.

  4. Add the pasta to the pan and allow to cook for 1 minute, then add the prosciutto, parmesan and sage hash to the pan tossing one time, then platting in a bowl.  Garnish with good olive oil and some freshly shaved Parmesan Reggiano.