CAMERON AND HELEN CONNELLY PRIVATE CLASS
with DOMENICA COOKS

 
 

In this class we will roll up our sleeves and make homemade cavatelli, a classic pasta shape from Puglia. We’ll make fresh cherry tomato sauce for our pasta, and a blueberry polenta cake for dessert.:

You will find links to printable versions of all three recipes below.



ZOOM LINK FOR CLASS

Please click on the above link to join the class at 12 p.m. EDT on Thursday, AUG. 18

C LASS PREPARATION

Here are a few things you can do to get ready for class:

  • Refer to the ingredients and equipment lists below to make sure you have everything you need well before class. Links are provided to online sources for less common ingredients and for ingredients/brands I like to use. These links are mostly for you to get a good idea of what ingredient(s) I’m referring to. Feel free to shop locally and use your favorite brands.

  • Read through the recipes (printable versions linked below) to familiarize yourself with them, and to help make sense of the ingredients and equipment lists.

  • Have your ingredients gathered and, if possible, measured out before class.


INGREDIENT LIST

For the Cavatelli


For the Summer Cherry Tomato Sauce

  • Extra-virgin olive oil: 4 Tbsp, more as needed

  • Garlic: 1 to 2 cloves

  • Peperoncino (fresh or crushed chili pepper): 1, or a pinch (optional)

  • Cherry tomatoes: 2 pints

  • Salt: a pinch (coarse, sea, or table salt)

  • Fresh basil: 1 handful of leaves

  • Fresh mint: 1 small handful (optional)

  • Parmigiano-Reggiano cheese, for serving

For the Blueberry Polenta Cake

  • 1/2 cup (125 ml) sunflower or extra-virgin olive oil, plus more for greasing the baking pan

  • 1 cup (125 g) unbleached all-purpose flour, plus more for dusting the baking pan

  • 1/2 cup (60 g) fine cornmeal

  • 2 teaspoons baking powder

  • 1/4 teaspoon fine sea salt

  • 1 large egg

  • 1/2 cup whole milk

  • Finely grated zest of 1 small lemon

  • 1 cup (200 g) sugar

  • 1/4 teaspoon pure almond extract

For the blueberry topping:

  • 1 rounded cup (150 g) fresh blueberries

  • 1 tablespoon sugar

  • 1 tablespoon unbleached all-purpose flour

  • 1 tablespoon flaked (sliced) almonds

  • Confectioners’ sugar, for serving

  • Vanilla ice cream or whipped cream, for serving (optional)


EQUIPMENT LIST

  • Dough scraper (optional); useful for mixing pasta dough

  • Kitchen scale (optional) for accurately weighing/measuring ingredients
    Gnocchi/cavatelli board for shaping the pasta (optional; you can also use a fork or just rely on your fingers.

  • Large rimmed baking sheet (optional) for holding your cavatelli

  • Large pot to boil the pasta

  • Colander to drain the pasta

  • Large, wide sauté pan or high-sided skillet, for simmering the Summer Cherry Tomato Sauce

  • 8-inch (20-cm) springform pan for baking the cake

  • Parchment round, for lining the pan

  • Two mixing bowls

  • Hand whisk or a hand mixer

  • Cooling rack (optional) for cooling the cake


PRINTABLE RECIPES