what is chicken zavateli with pasta?

Question

i know it is an italian dish, but what does it consist of? what are the ingredients and how do you make it?

Answer 1

Chicken cavatelli with fontinella

Categories: Main dish Pres-cooker
Yield: 6 Servings
-Sue Woodward
¼cOlive oil
2 ½lbChicken; cut into 8 pieces, (2" thick)
1lgWhite onion; chopped
2clGarlic; crushed
3 ½cChicken broth or stock
1cn15-oz. tomato puree
1pk16-oz. cavatelli pasta
1tsBrown sugar
2tsSalt
¼tsPepper
1 ½tsDried oregano; crushed be- tween palms
1tsDried rosemary; crushed be- tween palms
1Bay leaf
1cFontinella cheese, 4-oz.; grated
PRESSURE COOKER COOKBOOK In pressure cooker, heat oil. Add chicken pieces and brown in hot oil, using long handled tongs to turn. Remove with tongs and set aside. Add onion and garlic and saute in hot oil over med. heat about 3 mins. Stir in broth, tomato puree, pasta, brown sugar, salt, pepper, oregano, rosemary, and bay leaf. Secure lid. Over high heat, develop steam to high pressure; slide a heat diffuser over burner. Reduce heat to maintain pressure and cook 18 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Remove diffuser. Stir pasta mixture. Using tongs, add reserved chicken pieces. Secure lid. Over high heat, develop steam to med-high pressure, add heat diffuser, and cook 10 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Discard bay leaf. Place chicken and pasta on lg. platter and sprinkle with cheese. Toss gently to mix. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" on Nov 17, 1998

Answer 2

Cavatelli Pasta with Chicken Ragu

This recipe calls for cavatelli pasta, a short, thick, scalloped-edge shell. It's used in this recipe because it holds the sauce so well.

3 tablespoons extra-virgin olive oil
1 chicken, about 3 1/2 pounds, cut into 16 equal-size pieces
3 red onions, peeled and chopped
Pinch of crushed red pepper flakes
2 pounds very ripe fresh tomatoes, passed thorough a food mill
2 tablespoons tomato paste
2 large pinches of saffron
21 fresh basil leaves, julienned
salt and freshly ground black pepper
1 pound cavatelli
Freshly grated pecorino romano cheese

Place the olive oil in a large heavy-bottomed pot over medium-high heat and sautè the pieces of chicken until golden brown on all sides, about 12 minutes. Remove the chicken pieces with a slotted spoon.
Add the onions to the pot, along with the red pepper flakes, and cook them for 10 minutes or until translucent. Add the tomato and the tomato paste mixing well. Add the saffron and allow to simmer for 3 to 4 minutes.
Return the chicken to the pot, along with the basil, and lower the heat, allowing the sauce to simmer for 30 minutes. Season with salt and pepper.
While the chicken is simmering, cook the pasta, drain it, mix well with the sauce, and serve with the grated pecorino on the side.
Serves 8.