A Very Untraditional Cavetelli alla Genovese | Jock Zonfrillo

Green Cavatelli:
70g baby spinach, blanched and squeezed of all moisture
3 eggs
1 egg yolk
345g fine semolina
salt

Genovese Sauce:
20g extra virgin olive oil
1 brown onion, finely diced
1 clove garlic, smashed
6 anchovies, roughly chopped
45g vodka
5 baby kipfler potatoes, boiled, peeled and cut into 1cm cubes
10 green beans, blanched and cut into 1cm slices
50g broad beans, blanched and peeled
50g capers, roughly chopped
8 cornichons, roughly chopped
1 bunch basil, roughly chopped
2 lemons, zested
50g green olives, quartered
30g pecorino, finely grated
extra virgin olive oil

Seasoned Ricotta:
200g ricotta
45g vodka
20g kombu dashi
10g habanero hot sauce
20g green olive brine

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METHOD
For the pasta dough, blend together the spinach, eggs and egg yolk until completely smooth. Pour the semolina in a mound on a clean bench and build a well in the centre. Slowly work the egg mixture into the semolina to form a dough, then knead for 3-4 minutes until smooth and taut. Cover with a towel and rest at room temperature for 30 minutes.

In a wide saucepan over low heat, sweat the onion and garlic in extra virgin olive oil until the onions are sweet and translucent. Add anchovies and cook until they dissolve into the oil. Deglaze with vodka and reduce to evaporate the alcohol.

Mix together the ricotta and seasonings.

To shape the pasta, roll portions of the dough into logs 2cm wide. Cut the logs into pillows a touch longer than they are wide, then use a butter knife and a gnocchi board to roll into cavatelli.

Blanch the cavatelli in a large pot of salted boiling water for four minutes, or until al dente and just white in the centre. Drain well.

Combine the potatoes, green beans, broad beans, capers, cornichons, basil, lemon zest and green olives and add to the saucepan. Stir in the drained cavatelli along with the pecorino. Dollop the ricotta around the pasta and finish with extra virgin olive oil.