Cavatelli with Cicerchia & Grandfather's Cake

Ingredients

For the Cavatelli Pasta
  • 2 cups semolina flour (rimacinata di grano duro)
  • ⅔ cup warm water
  • A pinch of salt
For the Sauce
  • ¾ cup dried cicerchia (or 1 ½ cups cooked)
  • 3 large tomatoes
  • 1 small onion, chopped
  • 2 tbsp extra virgin olive oil
  • A few fresh basil leaves, chopped
  • Salt and black pepper to taste
  • Vegetable broth or hot water as needed
For the Grandfather’s Cake Dough
  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ cup unsalted butter, cold and cubed
  • ½ cup powdered sugar
  • 3 egg yolks
  • 1 pinch salt
For the Coffee Pastry Cream
  • 1 cup whole milk
  • ½ cup heavy cream
  • ⅓ cup freshly brewed espresso
  • 4 egg yolks
  • ¼ cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
For Assembly
  • 1 egg white, lightly beaten
  • Sliced almonds (for garnish)

 

 Instructions 

Prepare the Cavatelli Dough
  1. In a stand mixer, combine semolina flour and a pinch of salt.
  2. Slowly pour in warm water while mixing.
  3. Knead until smooth and elastic.
  4. Transfer to a floured surface and shape into a ball.
  5. Cover and let rest for 30 minutes under a floured bowl.
Prepare the Cicerchia Sauce

  1. Soak the dried cicerchia overnight, then rinse.

  2. Cook the cicerchia in salted boiling water for about 20 minutes until tender. Drain.
  3. Blanch the tomatoes in boiling water, then peel, deseed, and dice them.
  4. In a large pan, heat olive oil and sauté the chopped onion.
  5. Add diced tomatoes, salt, and pepper.
  6. Cook gently for 20 minutes.
  7. Add the cooked cicerchia and a ladle of broth or water.
  8. Add chopped basil and simmer for another 10–15 minutes.
  9. Adjust salt and pepper, drizzle with extra virgin olive oil.
Shape the Cavatelli
  1. Roll the rested dough into thin ropes (about finger-thick).
  2. Cut into small pieces and use your thumb to drag each piece, forming a concave shape.
  3. Place on a floured tray.
Cook and Assemble
  1. Boil the cavatelli in salted water until they float.
  2. Drain and toss them directly in the sauce.
  3. Cook together for 2 minutes, then serve hot with a drizzle of olive oil.
Prepare the Shortcrust Dough for the Cake
  1. In a food processor, combine flour, cocoa, and cold butter.
  2. Pulse until sandy in texture.
  3. Add powdered sugar, egg yolks, and a pinch of salt.
  4. Pulse until a dough forms.
  5. Divide the dough: ⅔ for the base and ⅓ for the top.
  6. Roll each portion between parchment sheets.
  7. Refrigerate for 30 minutes.
Prepare the Coffee Pastry Cream
  1. In a saucepan, combine milk, cream, and espresso. Bring to a simmer.
  2. In a bowl, whisk yolks with sugar, cornstarch, and vanilla.
  3. Gradually add the hot liquid to the yolk mixture while whisking.
  4. Return to heat and cook, stirring constantly, until thickened.
  5. Transfer to a shallow dish, cover with plastic wrap in contact, and cool completely.
Assemble the Grandfather’s Cake
  1. Line a 9-inch (24 cm) springform pan with the larger pastry round.
  2. Trim excess edges and prick the base with a fork.
  3. Spread the coffee cream evenly over the base.
  4. Cover with the smaller pastry round and seal the edges.
  5. Brush the top with lightly beaten egg white.
  6. Garnish with sliced almonds.
Bake the Cake
  1. Preheat the oven to 350°F (175°C).
  2. Bake for 40–45 minutes until set and lightly glossy.
  3. Let cool before unmolding and serving.

 

From the rugged fields of Basilicata to the fragrant coffee-scented tables of Tuscany, this menu is a tribute to Italy’s peasant wisdom and its sweet, simple pleasures