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SPUR’S SMOKED CAVATELLI
Chefs Dana Tough and Brian McCracken
serves four
INGREDIENTS:
1 CUP ENGLISH PEAS
1 CUP CLEANED BABY ARTICHOKES
PEA TENDRILS OR PEA SHOOTS, FOR GARNISH
6 OUNCES RICOTTA SALATA
DOUGH:
5 EGG YOLKS
2/3 CUP AP FLOUR
1/3 CUP SEMOLINA FLOUR
1 TEASPOON SMOKED OLIVE OIL (available at Williams-Sonoma and other retailers)
COLD WATER (1/4 CUP) MAY NOT USE ALL
SAUCE:
5 TBL UNSALTED BUTTER
5 TBL WATER
KOSHER SALT TO TASTE
QUARTER OF LEMON SLICE TO SQUEEZE
FRESH GROUND PEPPER TO TASTE
