GROUPER WITH CAVATELLI PASTA
semolina of hard wheat, tender wheat flour, lukewarm water, salt
hot chili pepper, extra virgin olive oil, parsley , garlic, cherry tomatoes
slices of Cernia ( about 3 oz of fish for each person)
Preparation of the Cavatelli: This is a particular shape of southern pasta made by hand. Make a well with the flour, sprinkle salt and knead, adding warm water (the basic proportion is 2:1 expressed in grams) as needed to get a smooth dough. Let it rest.
Divide into pieces and roll them into long cords about 2 cm of diameter. Cut into cylinders 3-4 cm (1-1/2”) long.
Roll each cylinder, pressing and pushing with the thumb, on a wicker tray to get a wrinkled surface. Dry them for 24 hours.
Clean a big Cernia and cut in small slices.
Have your pasta water almost boiling.
Make a "soffritto*" with olive oil, garlic and parsley. Add the hot chili pepper, then the slices of Cernia and cook slowly.
When the fish is almost finished, start to cook the cavatelli in salted boiling water.
Add the cherry tomatoes, diced and seeded, to the fish and cook them while the pasta is cooking. Drain the pasta and toss it in the pan. Mix together on the heat and let the pasta absorb the juices. Serve in individual bowls, sprinkling extra chopped parsley on top.
In this dish we get both a first and a second course at the same time.