By Misti Norris
Executive Chef | Petra & the Beast

Learn more about the chef

Handmade Cavatelli & Morcilla

Cavatelli
Ingredients Needed:
360g   All Purpose Flour
7g        Salt
4           Eggs
2           Yolks
2Tbs     Olive Oil
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Method:

1. Mix all ingredients except flour.
2. Make a well in the middle of the flour and pour in the wet mixture.
3. Mix until all the flour is incorporated and kneed for 10 minutes until the dough is smooth.

Morcilla
Ingredients Needed:
1.3K     Ground Pork Shoulder
240g    Back Fat
1 L        Pork Blood
100g    Diced Onion 
50g      Garlic
36g      Sea Salt
6g        Curing Salt (Preferably Cure #1)
10g      White Pepper
6g        Magnolia Leaf (dried)
30g      Hot Paprika
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Method:

1. Grind back fat and mix with pork in mixer.
2. Add the remaining ingredients and mix until the mixture is silky and sticky.
3. Cook in a hot cast iron until crumbly. Cool

Mojo Aioli
Ingredients Needed:
5 cloves of garlic
200g     Day-Old Stale Bread
50g       Smoked Paprika
150ml   Red Wine Vinegar
400ml   Grapeseed Oil
2 eggs cooked 6 mins
300ml   Grapeseed Oil

Method:

1. In a blender add all ingredients, except for the final addition of grapeseed oil, and blend until smooth.
2. Slowly add the remaining 300ml of grapeseed oil into the mixture and emulsify,  the color should lighten and be creamy and smooth.

Whey Poached 1015 Onions
Peel and quarter the onions (make sure to use Texas 1015 onions, or a similar sweet onion) , simmer in cheese whey until translucent and soft, but not falling apart.  Strain and cool.

To Create The Dish

1. Drop cavatelli in boiling water to cook until al dente. 
2. While pasta is cooking, heat sauté pan and add 50 g morcilla.  Sear until caramelized then deglaze with pasta water.
3. Add the cooked pasta and 25g of butter to the morcilla.
4. Reduce down while shaking pan to release starch, this will ensure a good emulsification.
5. Once pasta is done garnish with onion and mojo aioli.