Pan Toasted Cavatelli
 With shaved Prosciutto, gulf shrimp, and Cipollini onions, saffron tomato broth.

1 Tbsp. Butter
2 Tbsp. Blended Olive Oil
8 oz. Cavatelli Blanched
½ C. Cipollini Onions (roasted)
¼ Tsp. Chopped Fresh Rosemary
¼ C. English Peas (blanched)
1 Tbsp. Truffle Oil
1 Tbsp. Grated Parmesan Cheese
Salt and Pepper
2-3 Slices Parma Prosciutto
4 Pcs. 16/20 Tiger Shrimp seared and finished wit butter, shallots, and parsley

¾ C. Saffron Tomato Broth 

PROCEDURE:

  1. Heat oil in sauté pan over high heat and raise temperature to approach smoking point. Right before smoking point add butter and remove pan from heat.
  2. Add Cavatelli and return pasta to high heat.
  3. Pan toast pasta in butter and oil tossing to toast evenly.
  4. Season with salt and pepper, fresh rosemary.
  5. Add your Cipollini onions and fresh peas.
  6. Re-season pasta, pull off flame and toss in truffle oil and parmesan cheese.
  7. Line a large pasta bowl with saffron tomato broth and place pan-toasted cavatelli in center.
  8. Top with shaved Prosciutto and seared shrimp.

Saffron Tomato Broth:
2 Tbsp. Olive oil
3 Cloves. Whole garlic (sliced)
1 C. Chardonnay
1 Tsp. Red saffron threads
2 Qts. Tomato Juice
¼ C. Chopped fresh basil 

PROCEDURE:

  1. Using a 3 qt. sauce toast garlic in olive oil, then deglaze pot with white wine and add saffron.
  2. Reduce wine and saffron by half and then add tomato juice.
  3. Bring to a boil and reduce heat to simmer for 45 minutes.
  4. Season with salt, pepper, and finish with fresh basil. Let basil steep in tomato broth for 5 minutes.
  5. Strain and ready for use.