Cavatelli Pasta with Mushrooms, Kale & Soft Boiled Eggs
When I first tried this recipe from Blue Apron, I was not so sure about the soft boiled eggs. I love them with toast points for breakfast but on top of my pasta?
I’m seeing soft boiled eggs adorn more and more recipes these days so I’m not sure if it’s a trend or something that’s been done for years in Italy and now becoming popular in the USA.
This dish not only tastes great with the mushrooms cooking in browned butter, then combined with kale, seasoned with thyme and finished with grated pecorino cheese but looks smashing especially with an egg on top.
Cavatelli Pasta (kava’telli)
A type of pasta coming from the Italian word for “little hollows” that looks like miniature hot dog buns. Cavatelli is not always easy to find especially if you don’t have an Italian specialty food market near by.
You can try your hand and make it at home. I found this great recipe and short clip on the New York Times website showing you the technique for making it yourself. Basic pasta dough that gets rolled into thin tubes that are cut into lengths the size of your thumbnail.
These pieces are smushed with your thumb in such a way they form miniature hot dog rolls. The clip shows you exactly how it is done. If you can’t find cavatelli, substitute orecchiette or penne.
Again I had to do a little research to learn about Lacinato kale, also known as black kale and important in Italian cooking especially from the Tuscan region. It is the kale of choice when making traditional minestrone soup.
I find it funny that kale has been the “in” ingredient since the summer. Seems everything you read or cook has some form of kale in it but Lacinato kale has been a favorite in Italy for centuries.
If you can’t find Lacinato kale in your market, substitute whatever you can find, most likely curly kale. Someone saw the photo above and thought it was spinach and I think spinach would be another good substitute in this dish and will try it in the future.