Foodie Friday: Strand House Recipe May 11th

Seafood Cavatelli Recipe

 Recipe for cavatelli dough

1 pound ricotta cheese, drained
1 pound "00" pizza/bread flour
1 tsp kosher salt
2 each egg yolks
In a food processor, combine ricotta, yolks and salt. Blend well until smooth. Add flour and pulse until dough comes together. Wrap in plastic wrap and let dough rest in the refrigerator, over night is best, but have it in there for at least a few hours. Lightly dust work surface with flour. Roll dough out to 1/4 inch thickness cut into 1/2 inch strips. Using a cavatelli clacker, run strips through machine, place finished cavatelli onto lightly floured try, blanch in salted boiling water for two minutes. Lightly oil and cool.
(You can also purchase pre-made cavatelli pasta)


Get Los Angeles's latest local news on crime, entertainment, weather, schools, COVID, cost of living and more. Here's your go-to source for today's LA news.

Former Los Angeles Mayor Antonio Villaraigosa running for California Governor

LASD releases body cam video of deputy shooting and injuring 14-year-old in Commerce

Recipe for dish
Serves 3-4
2 each garlic cloves, sliced
2 each shallots, sliced
1/8 cup white wine
10 oz cavatelli dough cooked
3 oz rock shrimp, or shrimp cut into 1/2 inch pieces.
3 oz bay scallops
3oz 3 oz 4 oz lobster, cooked cut into 1/2 pieces.
1/4 cup English peas
8 oz vegetable stock
4 tablespoons mascarpone cheese
3 tablespoons butter
Salt to taste
Chopped parsley 
Lemon zest
Sauté garlic and shallots in minimum oil, and do not allow them to take color. Deglaze with white wine, reduce. Add vegetable stock, peas, shrimp and scallops and cooked cavatelli, when shrimp and scallops are almost cooked add butter and mascarpone. Finish with lobster. Adjust seasoning with salt. Garnish with parsley and fresh lemon zest.

 Chef Neal Fraser Bio

Chef Greg Hozinsky Bio

Contact Us