RITZ Crackers infused cavatelli in a clam chowder sauce, topped with herbs & RITZ Cracker crumble.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mondolez Snack and Dessert Solutions and FOH.
RITZ Crackers Cavatelli
INGREDIENTS
- 1 pint RITZ Crackers, blitzed
- 1 pint Semolina flour
- 3 ea. Eggs
- 4 tbsp. Water (approx)
- 2 tsp. Salt
- 1 tbsp. Olive oil
METHOD
- Add everything into a food processor and process until a dough forms.
- Remove and knead for 7 -10 minutes.
- Let rest for 30 minutes.
- Roll out into 1/2 inch cylinders and cut into about 3/4 inch balls. Roll on a fork or gnocchi board.
- Boil in seasoned water until cooked through.
- Toss in the sauce clam chowder sauce with chopped clams.
Clam Chowder Base
INGREDIENTS
- 1/2 lb. Bacon lardons
- 1/4 cup Leeks, sliced thin
- 1 cup Heavy cream
- 1 cup Clam jus or juice
METHOD
- Saute bacon and leeks, deglaze with clam jus and cream.
- Reduce to nape/sauce consistency. (Make after pasta is rolled and ready to cook).
Garnish dish with chopped herbs and blitz RITZ Crackers.
