| 词条 | Cavatelli |
| 释义 |
| name = Cavatelli | image = Cavatelli.jpg | image_size = 250px | caption = Uncooked cavatelli | alternate_name = | country = Italy | region = | creator = | course = | type = Pasta | served = | main_ingredient = | variations = | calories = | other = }} Cavatelli {{IPA-it|kavaˈtɛlli|}} are small pasta shells from eggless semolina dough that look like miniature hot dog buns.[1] Cavatelli in a literal sense, means "little hollows".{{efn|Cognate to English cave and cavity.}} Ricotta cavatelli adds ricotta cheese to the dough mix.[1] It is commonly cooked with garlic and broccoli or broccoli rabe. Regional names and varietiesMany varieties and local names of Cavatelli exist, including orecchie di prete (priest's ears).[2] In Apulia a number of varieties of Cavatelli have specific names including pizzicarieddi.[2] A particular variety of Cavatelli is typical of the area of Teggiano in Campania, where they are referred to as Parmatieddi (or Palmatielli). Parmatieddi are larger than Cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common Cavatelli. Parmatieddi are usually served as first course on Palm Sunday and their shape similar to that of a tree leaf, would like to recall that of palm branches the crowd scattered in front of Jesus when he entered into Jerusalem.[2] See also
Notes{{notelist}}References1. ^1 {{cite web|title=Pasta Shapes|url=http://www.foodsubs.com/PastaShapes.html|work=Cook's Thesaurus|accessdate=29 July 2011}} {{Pasta}}{{Italy-cuisine-stub}}2. ^1 2 {{cite book|last=De Vita|first=Oretta Zanini|title=Encyclopedia of Pasta|year=2009|publisher=University of California Press|location=Berkeley|ref=Devita|pages=73, 195|url=https://books.google.com/books?id=D5nXAbSifIgC&printsec=frontcover#v=onepage&q&f=false}} 1 : Types of pasta |
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