The Cavatelli Experience
February 13th, 2010
Of all the places I went to Europe for pilgrimage, Italy was the best. Not only for the scenery, the people — especially when they talk I love how their faces are so expressive, but the food. The pasta. Oh glorious pasta. If I could bring them all, I would. Unfortunately, with the thick winter clothes and 2 gallons of Holy Water from Lourdes, one can only try as much to pound in a 30-kilo limit on check in baggage.
My family went to Padua, Italy a couple of months ago. I wasn’t able to join them since I had to work. They were kind enough to 
bring in a couple of bags of pasta and some glass beads I can wear though. My mother immediately handed me a bag of cavatelli when I came home a couple of months ago. You can imagine how my mind went all giddy on what new recipes I can do with this and how I treated it with extra care as this was a rare thing to acquire especially in Singapore! I tucked it in ever so neatly in the kitchen’s cabinet and have waited for the right time to finally cook it and the right recipe!
The good thing about this pack was that it was quite well preserved – all natural and lasts long. Unfortunately, it didn’t last eternity. I suddenly remembered it after talking with Stefano Virgili of Vox at Starbucks regarding a good opportunity then it struck me… I had a 2 month old pasta at home!
So there I was, after having an interesting talk, I browsed the internet and found an easy to do, fool proof recipe…
Inspired by: Kaboose’s recipe on Cavatelli and Broccoli Saute
Presenting: Cavatelli and Broccoli Saute fivefeetflat style
