Seared Cavatelli and Mushrooms?

Discussion in 'Food & Cooking' started by jnjsqr, Sep 30, 2011.

  1. jnjsqr


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    Culinary Student
    Is there such a thing?

    Bc I kinda made it up for a challenge we have in school tomorrow.

    Please help, if you can/want, but I need to know if I am going in the wrong direction with making fresh cavatelli from semolina and pureed tomato (for the color) and the searing it with mushrooms and butter and thyme. It will go with a carrot-leek puree and pan-seared flounder with butter, lemon and thyme.

    A few hesitations: Does any of this work?

    How can I get a bright red color to the cavatelli? Is searing it something that is done, or is that only gnocchi? I really don't know pasta too well..

    Should I just keep it as a carrot puree to retain the color of the veg like someone pointed out? I want to use leeks somehow, and know they are often paired, but would love a bright presentation at the same time.

    Garnish ideas? We have a limited amount of ingredients so I was thinking julienned zuchinni and/or parsley or something. Tomato ball would be interesting, no?