About: Cavatelli   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Cavatelli is a kind of pasta popular in southern Italy and Sicily that looks like a cowry shell. A small shell shaped pasta that has slightly rolled-in edges. The name cavatelli is sometimes found associated with pasta that is similar in shape to casarecci, only shorter in length, but most often it refers to the small shell shaped pasta. It is a good pasta to serve with thick, chunky sauces, meat sauces or in salads requiring a pasta that will hold sauces and dressings. If it is unavailable, casarecci, cicatelli, gnocchetti, or rotini may be substituted.

AttributesValues
rdfs:label
  • Cavatelli
rdfs:comment
  • Cavatelli is a kind of pasta popular in southern Italy and Sicily that looks like a cowry shell. A small shell shaped pasta that has slightly rolled-in edges. The name cavatelli is sometimes found associated with pasta that is similar in shape to casarecci, only shorter in length, but most often it refers to the small shell shaped pasta. It is a good pasta to serve with thick, chunky sauces, meat sauces or in salads requiring a pasta that will hold sauces and dressings. If it is unavailable, casarecci, cicatelli, gnocchetti, or rotini may be substituted.
sameAs
dcterms:subject
abstract
  • Cavatelli is a kind of pasta popular in southern Italy and Sicily that looks like a cowry shell. A small shell shaped pasta that has slightly rolled-in edges. The name cavatelli is sometimes found associated with pasta that is similar in shape to casarecci, only shorter in length, but most often it refers to the small shell shaped pasta. It is a good pasta to serve with thick, chunky sauces, meat sauces or in salads requiring a pasta that will hold sauces and dressings. If it is unavailable, casarecci, cicatelli, gnocchetti, or rotini may be substituted. It derives its name from the verb cavare, to pull away. The pasta dough, once only made with hard wheat flour and water, but today with other flours such as barley flour, is rolled out into long ropes that are cut off in small segments to form small morsels that are then flattened into disks with the thumb or the edge of a knife to form a pasta called orecchiette. These disks are rolled away, doubling up on themselves, to become cavatelli. Cavatieddi is the Apulian dialect name for this rustic pasta typical of home cooking. The name is also used for a type of gnocchi (small dumpling) made with ricotta cheese.
Alternative Linked Data Views: ODE     Raw Data in: CXML | CSV | RDF ( N-Triples N3/Turtle JSON XML ) | OData ( Atom JSON ) | Microdata ( JSON HTML) | JSON-LD    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3217, on Linux (x86_64-pc-linux-gnu), Standard Edition
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2012 OpenLink Software