Cooking in Italy: Cavatelli and Local Flavors from My Italian Kitchen

As my time here in Italy begins to wind down, I can’t help but reflect on all the incredible experiences I’ve had, especially when it comes to cooking with fresh, local ingredients. There’s something about Italian markets, where everything is vibrant and just bursting with flavor, that makes even the simplest dish feel special. Over the past few weeks, I’ve been practicing recipes inspired by the ingredients most popular in this region. Cooking here has been a blend of creativity and tradition, and I’ve learned to appreciate the balance of fresh, simple, and high-quality ingredients.

One of the dishes I’ve perfected is Cavatelli with Broccoli and Sausage, a meal that embodies the rustic flavors of this area. It’s simple yet so satisfying, combining the heartiness of homemade cavatelli with fresh broccoli, savory sausage, and just the right touch of lemon and garlic. The beauty of this dish lies in its simplicity—there are no complicated techniques, just quality ingredients working together harmoniously.

Cavatelli Recipe

If you’ve never made cavatelli before, don’t worry! It’s an easy pasta to master and pairs beautifully with almost any sauce. The dough is simple, and the shape—those little ridged shells—soaks up sauce perfectly.

Ingredients:

• 2 cups all-purpose flour (or a mix of semolina and all-purpose flour)

• 1 cup ricotta cheese (optional) OR 1/2 cup water for a traditional dough

• A pinch of salt

• Extra flour for dusting

Instructions:

1. Mix the dough: Create a mound with the flour on your work surface, and add a pinch of salt. Slowly incorporate ricotta or water into the flour, mixing it in gradually until the dough comes together.

2. Knead the dough until smooth and elastic, about 8-10 minutes. Let it rest, covered, for 30 minutes.

3. Shape the cavatelli: Roll out the dough into thin ropes (about ½ inch in diameter). Cut into small pieces, then press and roll each piece with your fingers or a knife to form the classic shell shape.

Or Like if you happen to have a cavatelli wooden dowel, with ridges like the one I’m using that would be what is used to here in Italy.

4. Cook the cavatelli in salted boiling water for 3-5 minutes, or until they float. Drain and set aside.

Now, onto the sauce. It’s a recipe I picked up from a friend in the village who swears by the combination of sausage, broccoli, and lemon. The hint of citrus cuts through the richness of the sausage, while the garlic ties everything together beautifully. It’s simple, yet it feels luxurious when served over the tender cavatelli.

Broccoli and Sausage Sauce with Garlic and Lemon

This sauce is all about showcasing the fresh ingredients. The broccoli breaks down nicely, becoming a saucy base for the sausage, and the lemon zest adds a fresh zing that lightens up the dish.

Ingredients:

• 2 tablespoons olive oil

• 2-3 Italian sausages, casings removed

• 1 large head of broccoli, chopped into florets

• 3 cloves garlic, minced

• Zest of 1 lemon

• 1/4 teaspoon red pepper flakes (optional)

• Salt and pepper to taste

• Grated Parmigiano-Reggiano for serving

Instructions:

1. Cook the sausage: In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it up into small pieces, and cook until browned. Remove from the pan and set aside.

2. Sauté the broccoli and garlic: In the same pan, add a bit more olive oil if needed and sauté the garlic until fragrant. Add the broccoli florets and red pepper flakes, stirring for about 5 minutes. You want the broccoli to soften and break down.

3. Combine the sausage and broccoli: Return the sausage to the pan, along with the lemon zest. Toss everything together, adding a splash of the pasta cooking water to create a light sauce. Season with salt and pepper to taste.

4. Serve over cavatelli, topped with freshly grated Parmigiano-Reggiano and a drizzle of olive oil.

Cooking this dish here in Italy with such fresh and vibrant ingredients has been a joy. The broccoli is tender, the sausage savory, and the lemon just brings everything to life. It’s a dish that represents my time here—a perfect balance of local tradition and simple pleasures. I hope you give it a try and let these beautiful Italian flavors transport you, just as they have me.

Ciao for now from Italy, but the recipes and memories will stay with me long after I return home!